This is another simple dip recipe. I make this hummus, Tatkizi, and my fresh Guacamole, as a trio of dips for parties (recipes in my blog). They are always demolished by the end of the evening and the best part, they are super healthy! This recipe is vegan and naturally gluten free.
Excellent for a snack with celery or carrots or impressive at any event with toasted breads or crackers.
Organic Chickpeas – 1 can (I use organic for this recipe as they just taste a little sweeter)
Garlic Cloves – 3 (Minced)
Tahini – 3 Tablespoons
Juice of a Lemon – 1 1/2
Olive Oil- to drizzle
Salt and Pepper (to taste)
Water (if needed)
Drain and wash your chickpeas. Pop into a food processor, add your minced garlic and three tablespoons of Tahini. Blend!
When blending, your looking for a thick paste like constancy. Add your lemon juice as you go so you don’t get a really thick paste. Add a little bit at a time so it doesn’t go runny. Mine normally needs about 1 and a half lemons, yours might need a little less or more. If you think it’s getting too lemony, add water or a little olive oil. Remember to taste as you add!!! Season with salt and pepper to your liking and blend again. Then pop into into a bowl to serve.
You can add a drizzle of olive on on top for a fancier look (don’t add too much as it will taste like shit)