INGREDIENTS
15 oz
chickpeas (can, drained)
1/2 cup
kalamata olives (rinsed and pitted, you can also find them already pitted)
1/4 cup
lemon juice (fresh)
1/4 cup
tahini
2 cloves
garlic (peeled)
1 tsp
ground cumin
1/4 tsp
sea salt
black pepper
2 tbsp
extra-virgin olive oil