3 15-ounce cans of chickpeas, drained and rinsed (or prepared fresh)
3 garlic cloves, peeled and sliced into quarters
1/4 cup freshly squeezed lemon juice
1 cup premium tahini paste
2 teaspoons ground cumin
3/4 cup ice-cold water
2 Tablespoons Summer Vinaigrette
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Optional toppings: extra virgin olive oil, paprika, fresh parsley
Combine chickpeas, garlic, lemon juice, tahini paste, and cumin in a blender or food processor and pulse to a dense purée. Remove lid and scrape the sides down a bit. Replace lid and remove middle cap. Turn blender or food processor to medium, slowly add the ice water continue to blend until smooth. Add the Summer Vinaigrette and continue to blend. Taste and add salt and pepper for the desired flavor. Place in a serving bowl or save in a closed container in the refrigerator for up to 1 week. When serving as a dip, suggest topping with extra virgin olive oil, paprika and fresh parsley.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.