400g can chickpeas (preferably organic)
2 garlic cloves
2-3 tbsp tahini
5 tbsp cold pressed olive oil
juice of a lemon
Options: turmeric, cumin, chopped herbs, olives, grilled peppers. I used about 1tsp pomegranate molasses and pomegranate seeds.
Rinse and drain the chickpeas, peel the garlic. Blend them in the food processor with the lemon juice and tahini. Add a little water to form a thick paste, and gradually add the olive oil. Stir in any additional spice or flavouring. Eat and enjoy!