Makes approx. 11/4 cups


  • 3/4 cup chickpeas, ready to eat 
  • 2 tbsp lemon juice
  • One clove garlic, crushed
  • 1 tbsp tahini 
  • ½ tsp salt 
  • 2 tbsp olive oil 
  • 1–3 tbsp filtered water (optional) 
  • Salt and pepper to taste


Put all the ingredients, except the oil and water, in a blender and pulse.
With the motor running, drizzle in the oil, then the water, until the desired consistency is reached.
Season to taste with more lemon, salt, and pepper.

Store in an airtight container in the fridge for 2–3 days.

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