Ingredients
The following ingredients have 7 Servings
- 3 large cloves of garlic (coarsely chopped)
- 1 teaspoon coarse salt
- 3/4 cup (180g) tahini
- 2 tablespoons olive oil
- 1/3 cup (80ml) freshly-squeezed lemon juice
- 2 cups (350g) drained canned chickpeas ((reserve the liquid))
- 1/8 teaspoon chile powder
- 6 tablespoons of chickpea liquid (or more)
Instruction
- In a blender or food processor, whiz together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely-chopped.
- Add the chick peas, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets well-incorporated.
- Taste, and add more lemon juice or salt if desired, and more of the chick pea liquid until it reaches a thick, but spreadable consistency. You can make it as smooth, or as coarse, as you want. I like mine mid-way between the two.
