Ingredients
- 1 13 ounce jar of chickpeas (I prefer Jovial brand)
- 3 Tablespoons of tahini (I prefer Trader Joe’s brand but any will work)
- 2 Tablespoons of fresh squeezed lemon juice
- 1 Tablespoon of extra virgin olive oil
- 1 teaspoon of finely minced garlic
- 3/4 teaspoon of sea salt
- Optional 1/2-1 teaspoon of chili flakes
Instructions
First, mince one teaspoon of garlic with a microplane. Add garlic to high powered blender along with chickpeas, tahini, lemon juice, extra virgin olive oil, sea salt, and optional chili flakes.
Mix starting on low and slowly increasing the speed of the blender to high. Turn off blender, scrape down sides of blender, and mix once again starting on low, increasing speed to high until it is creamy. Transfer to a serving container and enjoy with fresh cut vegetables, in a sandwich, or as a side with your Greek inspired dinner!
Notes
Notes:
I have also soaked and cooked my own chickpeas for this recipe. I like to soak one to two pounds at a time and freeze the extra with cooked chickpea water for making hummus later or adding to another recipe calling for chickpeas.
I will add a post down the road all about soaking and cooking your own beans, along with the health benefits, the money it saves, and time it saves when cooking in bulk.
- Prep Time: 10