Hummus Dips, 2 Ways - Petites Choses

Ingredients

• 5 cans of chickpeas, drained and rinsed [equals 8cups] (reserve liquid)
• 3 garlic cloves, crushed
• 1.5 cups of tahini
• 1 and 1/4 cups of freshly squeezed lemon
• 6 tbsp liquid from can or cooking liquid (and/or 2-3 ice cubes)
• 3 tsp ground cumin
• 3 tsp salt
• 3 to 4 tbsp extra virgin olive oil, slowly drizzled at the end
• 3 cups of boiled chickpeas
• 1 minced garlic clove
• 3 tbsp labneh
• 2 tbsp olive oil
• 1 ice cube and cooking liquid according to consistency
• 1 tsp salt
• 1/2 tsp ground cumin