Makes 8 servings
1 15-ounce can of chickpeas
2 tablespoons olive oil
1 heaping tablespoon tahini
½ lemon, juiced
1 tablespoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
First, drain and rinse the chickpeas and set aside. In a food processor or high-speed blender, add the olive oil, tahini, lemon juice, garlic powder, salt, and pepper first, then add the beans. Blend or pulse for about a minute to get a smooth and creamy texture, or a little less for a chunkier texture.
Serve this dip with pita, sourdough bread, carrots, celery, peppers, cucumbers, or even apple or pear slices.
Out of chickpeas? White beans, pinto beans, or black beans work in this recipe, too.
If you don’t have tahini, you can skip it and add an extra tablespoon of olive oil, or add an equal amount of peanut butter, sunflower seed butter, avocado, roasted beet, or roasted sweet potato.
Out of lemons? You can add a tablespoon of apple cider vinegar instead.
Don't have a blender or food processor? With a little elbow grease, you can mix with a potato masher or the back of a large serving spoon.
© 2020 Omega Institute for Holistic Studies