2 cans (15 oz each) chickpeas, drained and rinsed
½ cup tahini, including some of its oil
Juice of one lemon
2 small cloves of garlic
¼ cup cold water, plus more as needed
¼ cup extra virgin olive oil, plus more for serving
1–1½ tsp Cookies Low Sodium Flavor Enhancer, divided
1 tbsp ground cumin or paprika
Fresh thyme, optional
For the platter: cucumber, carrots, yellow and orange bell peppers, cherry tomatoes, scallions, olives, pita chips, and seeded crackers.
Blend chickpeas, tahini, lemon, garlic, water, cumin or paprika, 1 tsp seasoning, and 2 tbsp oil until smooth, adding a little more cold water for a soft swirl. Taste before adding the remaining seasoning. Spoon into a shallow bowl, make a well, and add olive oil, a light dusting of seasoning, and thyme. Arrange vegetables, olives, chips, and crackers around it.
