- 2 c chickpeas (1 c dried) , cooked
- 1/3 c tahini
- 2 cloves garlic
- Olive oil and/or water – about 1 c total liquid – ratio up to you!
- Juice of one lemon
- Handful of herbs of your choice. I used: sage, rosemary, basil, tarragon, parsley, arugula
- Salt, to taste
Puree in food processor, adding olive oil and/or water until desired consistency is achieved.