- 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
- 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