1 can* chickpeas, drained, liquid reserved
1/3 c. tahini
1/3 – 1/2 c. olive oil
1/4 c. lemon juice
2 cloves garlic, finely minced
additional olive oil
Put it all in a food processor and whip it up till it’s very smooth. To get a really smooth consistency, you can remove the skins from the chickpeas, but of course, that’s pretty time consuming!
While it’s being pureed you can add more liquid as required: olive oil, reserved liquid from the chickpeas (if using canned), maybe slightly more lemon juice. You really want a consistency that’s not too thick; it shouldn’t be like cookie dough, more like yogurt.
I like to serve it with paprika and olive oil drizzled on top. I think it’s also great with za’atar.
* I’ve also used dried chickpeas but I can’t remember the equivalent, and I like to have the extra liquid to add in if needed.