This recipe courtesy of Courtney Thorne-Smith.
- Yield: Makes about 2 cups
- 2 cans (15-ounce) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 1/2 teaspoons coarse salt
- 1/2 cup extra-virgin olive oil
In a food processor, combine the chickpeas, tahini, garlic, lemon juice, and salt; pulse to combine. With processor running, drizzle in oil until desired consistency.