Ingredients

The following ingredients have 8 Servings
  • 1 15-ounce can chickpeas ((NOT drained))
  • 2-4 cloves garlic ((depending on how garlicky you prefer it))
  • 1/2 cup tahini
  • 2 Tbsp fresh lemon juice
  • 3/4-1 tsp sea salt ((depending on how salty you prefer it))
  • 1-2 Tbsp extra virgin olive oil

Instruction

  • Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
  • NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending. Add the other 1/2 of the chickpea liquid with the chickpeas and garlic to a blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
  • Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for creamier texture. 
  • Taste and adjust seasonings as you prefer. I found 3/4 tsp of salt to be the perfect amount (amount as original recipe is written // refer to the lower end of range if altering batch size).
  • Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.