INGREDIENTS
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1 (15-ounce) can of chickpeas, drained and rinsed
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1/3 cup tahini
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Juice of one lemon
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2 cloves garlic, crushed
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1 teaspoon cumin
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1/2 teaspoon kosher salt
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2 tablespoons olive oil
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2 tablespoons water
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Drizzle of olive oil
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Few dashes of hot sauce
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1/4 cup toasted pine nuts for garnish
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Pita chips