INGREDIENTS
•
1 can (19 oz/540 mL) chickpeas, drained and rinsed. (OR soak and cook 6 oz of dried chickpeas)
•
2 tbsp lemon juice
•
2 cloves garlic, chopped
•
1/2 tsp (2 mL) ground cumin
•
1/4 tsp (1 mL) each salt and pepper
•
1 tbsp olive oil (optional)
•
3 tbsp water (if desired)