2 cups cooked garbanzo beans (chickpeas) – I preferred buying dried garbanzo and cooking them.  It takes at least few hours to cook them until they are soft. I think they taste better than the canned and you don’t have to worry about BPA or other things that could come from being canned.

2 tablespoons tahini
Juice of one lemon
2-3 garlic cloves crushed
1/2 teaspoon salt or 1 teaspoon tamari
Water as needed to allow blending

Mix all ingredients in blender until smooth. Chill.

This recipe is based on Carol’s recipe – thanks Carol!