Prep Time: 10 minutes

Cook Time: 0 minutes

Serves: 4-6

Ingredients:

1 can (15 oz.) Chick Peas drain in a separate bowl for later use.

1-2 cloves of garlic (depending on the desired garlicky-ness)

2 tsp. ground cumin

1/2 tsp. salt

1 T. olive oil

8 dashes Tabasco sauce

1/3 C. tahini (sesame paste) or 1/2 T. sesame oil

What to do:

Use a food processor or blender to combine the chickpeas, garlic, cumin, salt, tabasco sauce tahini or sesame oil and olive oil…and pulse away until it’s at your desired consistency.  You will have to scrape down the bowl a couple of times to assure all the pesky chick peas get worked in.

If you prefer it a little looser (easier to spread), add a drizzle of the liquid that the chickpeas come in.  This will help spread more thinly.

Christina’s Notes:

Here are some add-ins:    dollop a small amount of peanut butter to give a different flavor (this can even act as a replacement for tahini). Add in roasted red pepper, Rosemary, pumpkin, paprika, any type of cheese would be delicious. I think you get the point, have fun with this one!