Prep Time: 10 minutes | Cook Time:
- 2 cans chickpeas, 15 oz each
- 3 lemons
- 2 cloves garlic, chopped
- 1 tsp salt
- 1/3 cup tahini, well stirred
- 1/4 cup olive oil
Drain the chickpeas, reserving the liquid. Juice two of the lemons, you should get about 1/4 cup. Keep the third one handy in case you decide you want it.
Add chickpeas, garlic, and salt to a food processor. Pulse until the chickpeas are roughly chopped.
Scrape down the sides of the bowl, then add the tahini and 1/4 cup lemon juice. Process for 20 seconds or so to let it get smooth. If it doesn't smooth out, add 1/4 cup of the reserved bean liquid, or water, then scrape down and process again.
With the processor running, drizzle in the olive oil and let process another 20 seconds or so to emulsify and smoothen.
Taste it to see if you want more salt, lemon, tahini, garlic, or any other add ins.
Serve with a drizzle of olive oil, a sprinkle of cumin, paprika, or sumac, and a side of pita chips.