2 cups cooked chick peas (about one can), drained – reserve liquid
4 to 6 garlic cloves, peeled and rough chopped
1/4 cup olive oil
2 teas NIKKI’S MEMPHIS HOT SEASONING
~No need to add extra salt – all spices have been blended perfectly for this recipe~
In a food processor, puree chick peas, garlic, olive oil and NIKKI’S MEMPHIS HOT
SEASONING. Slowly add reserved chick pea liquid (about 1/4 cup) until mixture
is smooth but still thick. Serve with pita triangles. Makes about 2 cups.