This traditional Middle Eastern dish can be served as a dip with vegetables and crackers or used as a spread on sandwiches.
- 3 1/2 cups Cooked Dried Chickpeas, or two 15.5 oz cans chickpeas, drained and rinsed
- 1 clove garlic, smashed
- 1/4 cup lemon juice
- 2 tablespoons tahini paste
- 1 teaspoon coarse salt
- 1/2 cup water
- 1/2 cup olive oil
In bowl of food processor combine chickpeas, garlic, lemon juice, tahini, and salt. Pulse to a thick paste. With motor running, slowly add water, then oil, in a slow stream. Taste and add more salt if needed.