- 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
- 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.