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!