INGREDIENTS
3 tbsp
juice from 1 to 2 lemons
1/4 cup
water
6 tbsp
tahini, stirred well
2 tbsp
extra-virgin olive oil, plus extra for drizzling
1 14 ounce can
chickpeas, drained and rinsed
1
small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1/2 tsp
table salt
1/4 tsp
ground cumin
cayenne
1 tbsp
minced fresh cilantro or parsley leaves