Ingredients:

• 1 (15-ounce) can chickpeas, drained (reserve ¼ cup liquid)

• 3 garlic cloves, minced

• ½ cup tahini*

• ¼ cup fresh lemon juice

• ⅓ cup extra virgin olive oil

• ¾ teaspoon salt

Preparation:

1. Place chickpeas, garlic, lemon tahini and olive oil in a food processor.  Blitz until it becomes a paste.

2. Add salt - the saltiness of chickpeas will vary from brand to brand so you want to add it gradually.  Add reserved liquid from can.   Blitz for a couple minutes until pretty smooth - it won’t be 100% smooth (I’ve tried).  

3. Adjust lemon and salt to taste, adjust thickness with more liquid.  It should be a soft dropping consistency.

Makes 2 cups

*Tahini is sesame seed paste found in almost all supermarkets.