1 ½ cups dry chickpeas
Soak for 12 hours, rinse well. Chickpeas will double in size to 3 cups.
1 cup cold pressed olive oil
½ cup raw tahini
1 tbsp. lemon juice
1 clove garlic, minced, or ¼ tsp. garlic powder (optional)
1 tsp. sea salt
Water as needed
In a food processor grind the soften chickpeas * with ½ cup of the olive oil. Gradually blend in the remaining ½ cup of oil. Add water to reach the desired thickness. When creamy, blend in the tahini, then the lemon juice. Keep blending until creamy again. Add garlic, if desired, and blend again. Add sea salt to taste.
* I like to covered the soften chickpeas with 120 degree water. Let set until water cools; drain well, then continue.
Can be eaten right away, but it tastes even better a couple hours later. Enjoy with veggies or flax crackers.
Store in the refrigerator; keeps 5 to 7 days.