Ingredients
- 1/2 cup of tahini (roasted, not raw)
- 1/4 cup extra virgin olive oil (plus more for garnishing)
- 2 garlic cloves, mashed and roughly chopped
- 2 15-oz cans of chickpeas (garbanzo beans), drained
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/2 teaspoon of salt
Directions
- In a food processor, combine the tahini and olive oil and pulse until smooth
- Add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. Add more salt or lemon juice to taste.
- Optional: drizzle top with olive oil and sprinkle with roasted pine nuts