AuthorVicki ParkerYields4 ServingsIngredients
Directions
Mince the garlic by adding it to the food processor by itself and letting it run about 30 seconds.
Add the chickpeas, tahini paste, lemon juice, salt & cumin to the food processor and pulse until well combined, about 10 pulses.
Turn the food processor on and stream in the olive oil; process until smooth.
If needed, add cold water 1 tsp at a time and process until the desired texture is achieved. Store in an airtight glass container in the refrigerator up to 3 days.
If you would prefer not to use tinned chickpeas, here is a link to Tori Avery's blog on how to cook raw chickpeas.
Ingredients
Directions
Mince the garlic by adding it to the food processor by itself and letting it run about 30 seconds.
Add the chickpeas, tahini paste, lemon juice, salt & cumin to the food processor and pulse until well combined, about 10 pulses.
Turn the food processor on and stream in the olive oil; process until smooth.
If needed, add cold water 1 tsp at a time and process until the desired texture is achieved. Store in an airtight glass container in the refrigerator up to 3 days.