- 1 (14.5oz) can garbanzo beans/chickpeas, drained
- 2 Tbsp tahini (can use cashew butter if allergic to sesame)
- 2 Tbsp olive oil
- 2–4 Tbsp water
- Juice and zest of 1 lemon
- 1/2 tsp cumin
- 1/4 tsp salt
- Place all ingredients in the blender (or food processor) and puree until completely smooth. Taste and add additional salt or cumin, as desired.
- For variety: try adding a pinch of red pepper flakes, smoked paprika, or fresh herbs (cilantro or basil)!