1 16oz can of chickpeas (Garbanzo Beans) Save the liquid!
Juice from a fresh squeezed lemon (about 3-4 tablespoons)
1 1/2 tablespoons Tahini
3 Cloves Garlic (I use 2 large cloves and 1smaller clove)
1/2 teaspoon salt (I use kosher salt)
2 Tablespoons Extra Virgin Olive Oil
Drain the chickpeas. Set the liquid aside
Combine Lemon Juice, Tahini, Garlic, salt, and olive oil in a food processor.
Blend until it looks like a paste.
Add in 1/4 cup of the chickpea liquid.
Blend for about 2-3 minutes or until completely smooth
You can add in a red chili to spice it up. I haven't yet but I do plan to.
When I do, I'll make sure to let you know how it is.
Keep in the refrigerator for 3 days or in the freezer for a month.
If you decide to make this please tell me how you like it.