4 cups of chickpeas/garbanzo beans (I soak 2 cups of dried beans overnight, rinse them, then cook them in enough water to cover them) OR, use TWO 15 oz cans organic garbanzo beans. Drain water (from the cans or from your soaked beans) then
in the blender put
2 cups of water
1 1/2 cups extra virgin olive oil
Juice of 1 lemon
4 garlic cloves (I like to press them into the blender rather than put them in whole)
2 TBL cumin
1 TBL real salt
1/4 tsp cayenne pepper
After blending, add in the beans. Mix until very creamy.
Blend away! You might want to use a food processor if you don’t have a strong blender!
This is great as a veggie dip, chip dip, spread for sandwiches and on whole wheat tortillas!