- 2 cups canned chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 garlic cloves, peeled and crushed
- 2 tablespoons lemon juice, or as needed
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- In the bowl of a food processor, combine the chickpeas, tahini, garlic, lemon juice, 2 tablespoons of olive oil, and salt and pepper to taste. Purée the mixture into a smooth paste, adding water to thin the mixture as necessary.
- Adjust the seasoning with lemon juice, salt, and pepper to taste. Refrigerate until ready to serve. Serve garnished with the remaining 2 tablespoons olive oil.