INGREDIENTS
15 ozs
canned chickpeas
1/4 cup
lemon juice
1
garlic clove
1/2 tsp
sea salt
1/2 cup
tahini
1/2 tsp
ground cumin
2 tbsp
ice water
1 tbsp
olive oil
1 serving
olive oil
1 serving
ground sumac
1 serving
fresh parsley
1 serving
olives
1 serving
tomatoes
1 serving
feta
1 serving
chickpeas