- 3 cups canned chickpeas, drained and liquid reserved
- 1-2 garlic cloves
- 1/4 cup olive oil
- 1/4 cup tahini
- salt and pepper
- 3 tbsp lemon juice
- fresh parsley, chopped
- black olives
1. Put chickpeas with 1/2 cup of their liquid (or water) in a blender.
2. Add garlic, oil tahini and sprinkle salt and pepper. Puree 1-2 minutes until mixture is smooth. Add more liquid or tahini until smooth.
3. Transfer puree to medium saucepan over medium heat. Stir constantly. Add lemon juice. Adjust taste with salt, pepper and lemon juice. Serve warm garnished with parsley and olives.