- 1 15 oz can of chickpeas
- 1 garlic clove
- 1 fresh lemon
- 1 tsp ground cumin
- ¼ tsp ground red pepper optional
- ¼ tsp salt
- 1 tbsp Dash of Thyme Italian Lemon Infused Extra Virgin Olive Oil
- Drain chickpeas, reserving 1/4 cup. Place chickpeas in food processor with garlic, juice from half of lemon, ground cumin, red pepper (optional) and salt.
- Puree until blended adding 1 Tablespoon of lemon olive oil and reserved chickpea liquid. Blend until smooth. Squeeze other half of lemon or add more oil to reach desired consistency.