2 cans (15.5 oz) chickpeas, rinsed (retain some cooking liquid on the side)
3 cloves garlic
Juice of 1 lemon
2 teaspoons ground cumin
2 teaspoons Bragg Liquid Aminos (or low sodim soy sauce or tamari or chickpea liquid – called aqua faba)
¼ cup water or vegetable broth
INSTRUCTIONS
Blend all ingredients into a thick paste.
You can also customize this recipe by adding one or more of the following: 2 tablespoons toasted sesame seeds; 1 fresh jalapeño, seeded and chopped; 1 roasted and chopped red bell pepper; 1 cup Kalamata olives; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked eggplant