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Ingredients

  • 1 can, garbanzo beans - drained, water reserved
  • 1/4 cup,  Epicurean La Trinadad Extra Virgin Olive Oil
  • 5 cloves, garlic - peeled and optionally roasted
  • 1/2 teaspoon, kosher salt
  • 1/2 teaspoon, red pepper flakes - crushed
  • 1/2 teaspoon, cumin powder
  • 1 lemon - halved and pitted

Method

  1. Place garbanzo beans, garlic, salt, crushed red pepper flakes, and cumin to a food processor and pulse until integrated.
  2. With processor running at steady speed, add Epicurean La Trinadad Extra Virgin Olive Oil slowly.
  3. Add in small amounts, as needed, reserved garbanzo bean liquid until the mixture reaches a creamy consistency.
  4. Add lemon to taste.
  5. Serve topped with a drizzle of olive oil and a pinch of red pepper flakes.
  6. Plate with Pita triangles.
Serves: 8







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm