- 100g dried chickpeas
- 1/4tsp ground cumin
- 1 garlic clove crushed
- 2 tsp lemon juice
- 1 tbsp extra virgin olive oil
Cover chickpeas with cold water and soak overnight. The next day drain the chickpeas and place them in a saucepan. Cover with fresh filtered water. Cook for 1 1/2 hours until they are tender. Drain but keep the cooking water and set aside for later.
Place chickpeas and other ingredients in a food processor. Puree well. Slowly add the reserved cooking water 1 tbsp at a time, puree and continue adding reserved water until achieve a good consistency.
Store in airtight container in the fridge.