1 15oz. can of chickpeas, well rinsed
1/2 tsp salt
2 garlic cloves, minced or pressed
1/4 cup tahini (I found it in the healthier/organic section of HEB, near the PB)
2 tbsp olive oil
1/4 cup lemon juice
Drain and rinse the chickpeas thoroughly. Blend all of the above ingredients in a food processor until smooth.
Someone had left a comment that you should boil the chickpeas and that the hulls will float to the top, but that didn't happen enough to make it seem worth the effort, so I probably won't do that again. I used less than 1/4 cup of tahini because it's quite high in fat and think next time I will use even less as it's a little too strong. Might add a dash of sugar to see how that changes things next time too. Overall though, it blended nice and still tasted good. I'm looking forward to my morning snacks this week.
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