Recipe easily doubles and will freeze (put it back in the food processor to re mix after thawing) and is cheap
2-3 Tb smooth sri racha (that garlic, pepper, vinegar stuff with the rooster on the bottle)
1/2 tb ground cumin
1/4 c olive oil (because that's what makes it super creamy like store bought stuff)
1 tb paprika (mild or medium)
salt to taste
4 cloves garlic
1-2 lemons of juice or about 3 oz of the bottled stuff
2 generous tb of tahini
and 1 lb cooked chickpeas:
stovetop: 1/2 lb dry chickpeas soaked overnight or boiled in double their volume of water and allowed to rest 20 minutes
then boil up to 1 hour until tender or pressure cooker 15-20 minutes
Crockpot: add 5 cups water to each 8 oz of beans... leave on low overnight or while at work
Canned: open a 20 oz can of chickpeas ...spend 2x as much for convenience
Add ingredients to food processor. pulse until you reach desired consistency.if you don't have one use a potato masher and expect less creamy results. Eat on everything (except peaches)
For non spicy leave out the sri racha and halve the paprika
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