- 150 g tinned chickpeas (retaining juice)
- 1 dessertspoon lemon juice (depending on taste)
- 1.50 tblsp tahini (or 1 dessertspoon of sesame seeds)
- 2 cloves garlic, crushed
- ½ teaspoon salt
- 2 tblsp olive oil
- Drain chickpeas and set aside liquid from can
- Combine remaining ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
- Add some of liquid from chickpeas to adjust the consistency if it is required.