Rinse and drain the beans (reserve 2 tablespoons of the liquid from the chickpeas). Put all the beans in the food processor with the juice from the lemons, the lemon zest, and the 2 tablespoons of liquid from the can. Turn on the machine and grate the 2 cloves of garlic into the running food processor, add the cumin, hot sauce, fresh black pepper and about 2 teaspoons of salt.
Leaving the machine on drizzle in about ½ cup of the olive oil slowly, you may need to add more oil or lemon juice if the dip is too tight, I like almost a full cup of oil making the dip light and smooth. Once the dip has reached the right consistence remove from the processor and mix in 1-3 tablespoon fresh diced cilantro. Taste and adjust salt and spices as needed. Serve with veggies and pita chips or spread on a sandwich or wrap.
For more spice increase the hot sauce or fresh garlic, if it needs more lemon flavor add more cumin and lemon zest. Don’t be afraid to add more salt if its bland, the amount of salt you need will vary based on the brand of beans you use.
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