Open the can—
water pours,
a quiet surrender into a waiting bowl,
as chickpeas rest, soft and golden,
ready to blend.

Garlic hums in the processor,
joined by Tahini,
the tang of lemon,
and salt’s grounding touch.
The blades turn,
mixing,
until smooth,
thick at first,
but softened with a splash—
of water,
or the liquid from the can,
until it reaches perfect harmony.

Spread it out—
a creamy, velvety dip,
topped with parsley’s green,
paprika’s smoky warmth,
and olive oil,
gliding like liquid gold.
Cucumber pickles crunch,
tangy turnips add bite,
and every garnish
sings its part.

A dip for the morning,
paired with mint tea,
or wrapped in shawarma,
nestled on falafel,
or spread on pita,
crackers,
fresh vegetables—
each bite,
a simple pleasure,
delicious in its simplicity.