3 cans chickpeas (drained)
3 tbsp. tahini (sesame butter) or to taste
2-3 garlic cloves
1/3 cup olive oil
water as needed for blending
salt and pepper to taste
Chop and saute the garlic in the olive oil over low heat until golden. Juice the lemon, removing any seeds. Put all ingredients into a blender or food processor and blend well. The mixture will be thick.
Add water, one tablespoon at a time, and blend until the desired consistency is reached. Enjoy. Flavours will mellow if refrigerated overnight.