1 (15 ounce) can chickpeas
1 Tablespoon lemon juice
1 clove garlic
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Drain chickpeas, reserving 1/4 cup liquid. Place all ingredients in a food processor and process until smooth, adding reserved liquid until desired consistency is reached.
TIM'S NOTES: I like this recipe, but am not sure I would add the full amount of ground red pepper, if at all. I made a double batch of this and only added three pinches of ground red pepper. I ate this with raw veggies: Cucumbers, carrots, and especially good with red bell peppers. You could eat it with crackers, pita chips, or whatever you like. It would be good with jicama, too.
