Ingredients 

4 cups of chickpeas/garbanzo beans (I use 2 cups of dried beans and soak them overnight, rinse them, then cook them in enough water to cover them or, use TWO 15oz cans organic organic garbanzo beans. Drain water.

In a blender put:

2 cups of water (you can increase as needed) 

1 cup extra virgin olive oil

The juice of one lemon 

4 garlic cloves (I like to press them into the blender rather than put them in whole)

 2 tablespoons cumin

1 tablespoon real salt

¼ teaspoon cayenne pepper

After blending, add in the beans. Mix until very creamy, blend away! 

You might want to use a food processor if you don’t have a strong blender.

This is a great veggie dip,chip dip, and spread for sandwiches and great on whole wheat tortillas