Ingredients

• 1 can (15-ounce) chickpeas, drained
• 1/2 cup kalamata olives
• 1/3 cup tahini
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cumin

 Directions

1. In a food processor, combine all ingredients and blend into a creamy, smooth dip. If dip is too thick, add 1 tablespoon of water, until desired consistency.

Enjoy!