1 (15-ounce) can chickpeas, drained
½ cup Borracho Cooking Sauce
2 cloves garlic, peeled
½ teaspoon salt
¼ cup extra-virgin olive oil, or more as needed, plus more for garnish
juice of 2 lemons --- instead of 3 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
1 tablespoon cilantro, chopped
½ teaspoon ground cumin
4 tablespoons water
In a blender or food processor combine all the ingredients. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. Add more olive oil If the mixture olive oil to get a nice creamy texture.
Drizzle lightly with olive oil and serve. It can be kept in an airtight container in the refrigerator for up to 1 week or freeze for about 3 months.