Makes about 2 cups
1 can chickpeas, drained (reserving liquid)
1/2 cup tahini paste (be sure to stir to mix in the oil that has settled at the top of the jar)
1/4 cup olive oil (use your very best olive oil)
2 garlic cloves, peeled
1 lemon, juiced
Salt and pepper to taste
Parsley leaves, chopped, for garnish
Place everything (except the parsley) in a food processor or blender and blend until smooth.
If it is too thick add the reserved chickpea liquid to get the consistency you prefer.
Pour into a bowl and drizzle extra oil and garish with parsley. Serve with raw veggies or pretzel crackers.
*Use the very best olive oil you can afford. Since the oil will not be cooked in this recipe it is important to have the best tasting oil you can find.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com