This goes well on roasted chickpeas. Dice two onions, drain and rinse a can of chickpeas, and fry with salt, pepper, paprika, and chilli.
- ⅓ cup of tahini
- ⅓ cup of water
- 2 tablespoons of lemon juice
- 2 cloves of garlic (roasted)
- ½ teaspoon of cumin
- ¼ teaspoon of cayenne pepper
- ½ teaspoon of salt
- a spoon or two of maple syrup (optional)
Blend tahini, water, lemon juice, garlic, cumin, cayenne pepper, and salt until smooth. If it ends up too bitter, add maple syrup.