Here is the recipe I followed (although I did add a little more garlic than the recipe called for):2 cans chickpeas
1/3 cup fresh lemon juice
2 tbs olive oil
1/4 cup tahini
2 cloves of garlic, chopped ( I used 3-4 cloves)
1/8 tsp cayenne pepper
1 1/4 tsp coarse salt
1/4 cup of liquid reserve from chickpeas
Reserve liquid, rinse, drain and rinse chickpeas. Place chickpeas and reserve liquid in food processor. Add lemon juice, olive oil, tahini (well stirred), chopped garlic, cayenne pepper and salt. Blend until smooth. Store in fridge in an airtight container for 7 days. Enjoy!
The taste test....
She loved it!
