Ingredients
Scale
- 2 TBsp olive oil
- 3 15 ounce cans Chickpeas (also called Garbanzo beans), drained–reserve 6-8 TBsp of liquid
- 1 Tbsp kosher salt
- 4 TBsp tahini
- Juice of 2 lemons
- 4 cloves garlic-chopped (I used 1 TB pre chopped)
- 5 whole sundried tomatoes in oil
Instructions
- Blend all ingredients together until smooth, adding liquid to reach the right consistency. When smooth add sundried tomatoes and pulse to incorporate.
- Serve with fresh veggies, hunks of bread, multigrain crackers or pita chips