Ingredients
Scale
- 15 ounce canned chickpeas, liquid reserved
- ⅓ cup homemade tahini, or store bought
- 3 tablespoons chickpeas liquid
- 3 tablespoons fresh lemon juice
- ¼ cup olive oil
- 2 cloves garlic, grated
- ½ teaspoon salt
Instructions
- Drain the chickpeas, reserving 3 tablespoons of the liquid for later use.
- Rinse chickpeas under cold water, rubbing them together to remove skins, then discard the skins and place chickpeas in a high-powered blender or food processor.
- Add the remaining ingredients and blend for several minutes, stopping occasionally to scrape down the sides. The end consistency should be thick yet smooth and creamy.
- Serve with a drizzle of olive oil and enjoy with pita chips, crackers, or fresh veggies.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For an extra flavor boost, try adding spices like cumin or paprika.
Store leftovers in an airtight container in the fridge for up to a week.
Adjust salt and lemon juice according to taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg