¼ c. extra-virgin olive oil, plus more for serving
2 T. fresh lemon juice
kosher or sea salt
Ras el Hanout or cumin to taste (see note)
¼ tsp. Cayenne pepper (or paprika, for less-spicy)
In a mini food processor or blender, puree the garbanzo beans and garlic with the olive oil, lemon juice, cumin, and salt, until smooth and creamy. Add 1 to 2 T. water as necessary to achieve desired consistency. Salt to taste. Transfer to a bowl. Drizzle with olive oil and cayenne or paprika. Serve with toasted whole-wheat pita bread. I love to eat this with bell pepper! Enjoy!
NOTE- Ras el Hanout is a traditional Moroccan blend of herbs and spices, popular across the Middle East and North Africa. The name means “head of the shop” in Arabic and represents the very pinnacle of spice blends. Ingredients include saffron, paprika, cumin, ginger, coriander, turmeric, fennel seed, and allspice, to name a few. You may substitute cumin, but I highly recommend adding this Ras el Hanout to your array of spices.
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