Ingredients

• 1 jar of chickpeas/garbanzo beans
• 1 small clove garlic
• juice of a medium sized lemon
• 1 tsp salt
• 1 Tbsp Tahini
• 1 cube of ice
• 1 Tbsp olive oil

Directions

• Rinse the beans 2-3 times and drain well.
• Put in a small pot and cover with water. Cook for 15 minutes on medium heat.
• Drain and remove all the skins.
• Place the beans in a food processor while still warm, add the remaining ingredients and blend until smooth. Do not over blend.

To serve top with olive oil and sumac.

Variations: Use lime instead of lemon juice. Add cumin or chilli powder.

Use Lozano chickpeas if you can find them.

Keep in the fridge for 3 days.