INGREDIENTS (For two person)
STEPS TO FOLLOW
Heat a medium skillet over medium heat. Once hot, add 1 tablespoon of EVOO, shallot and garlic. Sauté, stirring frequently, for 2-3 minutes, or until softened and slightly browned. Remove from heat and set aside to cool. To a food processor add another tablespoon EVOO, chickpeas, 1 tablespoon tahini, half lemon and half lime juice, salt, cilantro and sautéed shallot and garlic. Mix/pulse until well mixed and mostly smooth. You may need to add a little water to encourage blending if too thick, keep in mind it will thicken up when refrigerated. Taste and adjust seasonings as needed. Once the flavor is where you want it, serve with another drizzle of olive oil and a little fresh cilantro. I enjoy this dip with cucumber, yummy!