From Nourishing Traditions by Sally Fallon
- 1 can/ 3 cups basic chickpeas (rinsed if canned) cooked if not canned
- 3 cloves garlic, mashed
- 1/4 cup tahini
- 1 TBSP flax seed oil
- 1/2 cup fresh lemon juice
- pinch of cayenne pepper
Place chickpeas in a food processor. Add remaining ingredients and process until smooth. The hummus should be creamy and not too think. Add some water if it needs thinning. Great with vegetables or poultry.