1 cup cooked chickpeas or canned certified organic chickpeas (reserve some of the liquid)
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon ground cumin
juice of 1/4 lemon
pinch of salt
1. Place all ingredients in a food processor and process until smooth. Should the recipe require additional moisture, add some of the chickpea liquid you have reserved.
2. Garnish with a little olive oil and sprinkle of cumin or chilli flakes. Serve with my gluten free seed crackers.