- 4
4/5
(1 Votes)
Ingredients
- 1 tbsp EVOO
- 1/4 c tomato paste
- 2 tsp dried oregano
- 1 tsp dried basil
- 2-3 cloves garlic
- 3 c canned chickpeas, drained and rinsed, 1/2 c liquid reserved
- 1/4 c tahini
- 1/4 c fresh lemon juice
- Kosher salt
Preparation
Step 1
Heat the olive oil in a small pan over medium high heat. Add the tomato paste, oregano, basil and cook until slightly toasted, about 2 mins. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice, and 1 tsp salt. Puree until smooth and creamy. Season with additional salt if necessary.