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Ingredients
1-15 oz. can chickpeas, drained and rinsed or about 2 cups boiled                  
½ tsp. tahini                                                         
¼ c. fresh lemon juice
4 T. olive oil                                                            
½ tsp. salt
2 tsp. minced garlic (about 4 cloves)                          
Crushed red pepper or cayenne for garnish
 
Directions
Puree chickpeas, 3 Tbsp. olive oil, garlic, tahini, lemon juice and salt in a food processor or blender, reserving a few whole chickpeas for garnish.  Add more lemon juice, if desired. Spread the puree in a flat serving dish using a spoon to smooth the top.  Drizzle with 1 Tbsp olive oil and sprinkle on red pepper.  Arrange the reserved chickpeas in the center of the dish.
 
Serve this Eastern Mediterranean chickpea dip with triangles of pita bread or with celery, carrot and cucumber sticks.