Summary

Ingredients

For the dip:

• 250 g chickpeas, cooked (possibly a little cookin liquid)
• 1 lemon (s), juice it
• 1 clove garlic
• 1 tablespoon olive oil
• 1 tablespoon pumpkin seed oil, Styrian
• salt and pepper
• 1 pinch (s) sugar
• Cayenne pepper

Also:

• Flatbread (s)
• Tomatoes)
• Bell pepper (s), red and green

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Instructions

1. Put the chickpeas together with the remaining ingredients in a mixer / blender and mix to a thick, creamy mass. If the mass becomes too thick, either add a little cooking liquid or a little more of the specified oil.
2. Be careful not to take too much of the pumpkin seed oil, otherwise the taste could become too nutty.
3. We like to eat this crispy dish on Shabbat evening, together with freshly baked flatbread and eighthed tomatoes, red and green pepper strips.