Ingredients
- 1/2 cup fresh parsley, large stems removed
- 1 can chickpeas, rinsed and drained
- 1/4 cup olive oil
- 2 tablespoon tahini
- 1 large lemon, juiced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup water
Method
- Place all ingredients in the order listed above in a mini food processor
- Blend for 30 seconds until smooth and creamy. Scrape down the sides and puree another 15 seconds.
- Slowly add water until you reach your desired consistency.
