Ingredients

• 1 (15 ounce) can chickpeas, drained (simmered for about 5 minutes if desired)
• 2 -4 garlic cloves, minced
• 1/4-1/2 cup olive oil (can sub part with juice from chickpeas)
• 3 tablespoons tahini (sesame paste)
• 2 tablespoons plain yogurt or 2 tablespoons sour cream
• 3 tablespoons fresh lemon juice
• 1/2-1 teaspoon shredded lemon zest (optional and if adding cut back on the lemon juice)
• 1 teaspoon cumin
• 1/2 teaspoon salt (or to taste)
• roma tomato, coarsely chopped
• sun-dried tomato, in olive oil (you can also drizzle oil over dip)
• roasted garlic clove
• feta cheese, crumbled
• fresh cilantro or parsley, chopped
• green onion top, thin sliced
• fresh basil, minced
• light drizzle extra virgin olive oil or oil from sun-dried tomato
• paprika or sumac
• green olive, Basil and Almond Tapenade (Green Olive, Basil and Almond Tapenade)
• kalamata olive
• 1/4 teaspoon cayenne pepper