1 420g can cooked chickpeas, drained and rinsed
1 clove garlic
1 tablespoon extra virgin olive oil
2 tablespoons tahini
1/2 lemon, juiced
1/4 cuyp liquid vegetable stock
salt and pepper to taste
Place all ingredients in a food processor and blend until smooth.
This recipe is very adaptable to whatever flavour you would like. See below for some of my favourite combinations.