Ingredients
Scale
- 1 15 oz. can of garbanzo beans (a.k.a. chickpeas, peeled)
- 3 tablespoons of fresh squeezed lemon juice (from 1–2 lemons)
- 1 large garlic clove (diced)
- 1/2 cup tahini
- 1/2 cup cold water
- 1/4 teaspoon of salt
Instructions
- Drain garbanzo beans.
- Peel the garbanzo beans one at a time by holding each one between your thumb and pointer finger and pinching it slightly to remove the soft shell.
- Pour the peeled garbanzo beans into a food processor and blend until powdery, about 1 minute.
- Scrape down the sides and add the tahini, lemon juice, garlic, and salt. Blend until creamy.
- Pour in water and blend to incorporate, creating a smooth puree.
- Enjoy right away or store in an airtight container in the refrigerator for up to 3 days.
- Category: Appetizer