by Sarah Steimer
- 2 15-ounce cans of chickpeas, rinsed and drained
- 2/3 cup tahini
- 2 cloves garlic
- juice from 1/2 lemon
- 1 teaspoon of salt (may need more)
- 1/2 cup cilantro leaves and some stems, gently packed
- 1 large jalapeno
- 1/2 cup water
- 2 tablespoons olive oil
Combine the chickpeas, tahini, garlic, lemon, salt, cilantro and jalapeno in a food processor until well-blended. You may need to stop the machine occasionally and scape down the sides.
While the machine is running, drizzle in the olive oil and the water a little at a time. If you prefer it more or less creamy, adjust the water accordingly.
Recipe from: Renee’s Kitchen Adventures