1 (15 ounce) can chickpeas, rinsed
5 tablespoons water
1/4 cup tahini (be sure to stir the tahini thoroughly before measuring it)
3 tablespoons fresh lemon juice
1 tsp fresh lemon zest
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic clove
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed Aleppo red pepper flakes
1 medium size jalapeño pepper (seeds removed and minced)
Process the chickpeas, water, tahini, lemon juice, lemon zest, jalapeño, oil, garlic, 1/2 teaspoon salt, cumin, cayenne, and Aleppo together in a food processor until smooth, about 2 minutes. Transfer to a bowl, cover, refrigerate until the favors have blended, about 1 hour. Season with salt to taste.
5 tablespoons water
1/4 cup tahini (be sure to stir the tahini thoroughly before measuring it)
3 tablespoons fresh lemon juice
1 tsp fresh lemon zest
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic clove
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed Aleppo red pepper flakes
1 medium size jalapeño pepper (seeds removed and minced)
Process the chickpeas, water, tahini, lemon juice, lemon zest, jalapeño, oil, garlic, 1/2 teaspoon salt, cumin, cayenne, and Aleppo together in a food processor until smooth, about 2 minutes. Transfer to a bowl, cover, refrigerate until the favors have blended, about 1 hour. Season with salt to taste.
