PREPARATION

 Rinse the chickpeas and place them in the food processor or blender with garlic and 1 tbsp of salt and process until forming a cream.

 Add the peanut butter and process for a minute. Add the lemon juice and olive oil gradually.

 Place the mix in a container and add the cayenne pepper, salt and pepper to taste.

 Cook the seeds in a pan for 3 minutes mixing then constantly. Cool the seeds and decorate the dip with them.

Extra Information
Time: 20 minutes.
Difficulty: Low
Hot/Cold: Cold
Vegetarian



INGREDIENTS 
14 oz of chickpeas pass them through water and drain
2 cloves of garlic (crushed)
3 tbsp of peanut butter     
1 tbsp of fresh lemon juice
4 tbsp of olive oil
2 tbsp of toasted sesame seeds
1/2 tbsp of cayenne pepper