• 2 x 400 gram cans of chickpeas
  • saved chickpea juice
  • 4 teaspoons tahini
  • 2 crushed cloves of garlic
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 3 ½ tablespoons freshly squeezed lemon juice
  • paprika
  • parsley leaves for garnish

Rinse chickpeas in cold water, and blend in a mixer with tahini, crushed garlic, salt, lemon juice,  and 7 tablespoons reserved liquid from chickpea cans.

Slowly blend ingredients while adding the oil.
Garnish with olive oil, whole chickpeas, paprika and chopped parsley