Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes
Makes: About 2.5 Cups
1 can Chickpeas (540 ml)
2 cloves Garlic
1/2 tsp Lemon Juice
Pinch Salt and Pepper
1 TBSP Tahini
1/2 Cup Olive Oil
- Drain and rinse chickpeas then place everything except Olive Oil into food processor. Blend for 30 seconds until chickpeas break down, then scrape the sides.
While processor is running, slowly pour in the olive oil until smooth.
Store in an airtight container upto 4 days refrigerated or upto 6 months in the freezer.