So very quick and delicious! (I love to use organic ingredients 😉)
2 c *Chickpeas/Garbanzo beans
2 T tahini (sesame seed butter)
1/4 c (EVOO) olive oil
4 (or more) cloves of garlic
1 1/2 lemons -just the juice
1 1/2 tsp sea salt
Blend it all in your food processor until creamy and smooth! Drizzle more olive oil on top, sprinkle paprika (or cayenne powder) on top, garnish with parsley~ just add gluten free crackers and sliced veggies to dip!
(*side note- I soaked my bag of dried garbanzo beans over night with a piece of kombu and next day put them in slow cooker all day (& over night) on low with water generously covering the beans & some salt. I had left over beans to add to salads, dishes, chickpea scramble for breakfast, etc.—you can use jar or can of prepared garbanzo beans to make it quicker process).
ENJOY! Perfect for parties, celebrations, & potlucks, too👍🏼👩🏼🍳