So basic.
So good.
~ one 15 oz. can chickpeas (garbanzo beans) rinsed/ drained reserving about 1-2 T of liquid
~ 1/3 cup tahini paste (in the middle eastern section of the grocery store)
~ juice of 1 large lemon or 2 small lemons (I used two small meyer lemons from our trees)
~ 2 cloves garlic
~ 1/4 cup extra virgin olive oil
~ freshly ground salt (I use Himalayan salt*)
~ freshly ground black pepper
in a food processor throw in chickpeas, tahini paste, garlic and lemon juice
pulse about 4 or 5 times
slowly add the olive oil
pulse some more
add reserved chickpea liquid
pulse more
add salt & pepper
pulse until creamy
taste
adjust salt/olive oil/lemon juice to your liking
taste
enjoy.
*I've been falling in love with Himalayan salt. It's a lot more forgiving than traditional salt so it's a little harder to 'over-salt' food with it. And it adds such a magical touch to everything I cook.
I found mine at Trader Joe's for under $5.
