INGREDIENTS
1 14 ounce can
chickpeas, (drained and rinsed)
3 tbsp
tahini
3 tbsp
olive oil
2 tbsp
lemon juice
2
garlic cloves
1/2 tsp
ground cumin
3/4 cup
pitted Kalamata olives
1/2 cup
torn fresh basil leaves, (lightly packed)
1/3 cup
chopped sun-dried tomatoes, (dry, not oil-packed)
Salt