400g can of chickpeas - for extra creamy texture I use skinless chickpeas, by removing skin after cooking.
Juice of 1 lime
1/4 cup Tahini
1/4 cup Extra Virgin Olive oil
1 teaspoon of Himalayan salt
4 roasted garlic cloves
1 tablespoon of grounded cumin
1 1/4 cups of cold liquid left from cooking the chickpeas ( or liquid from the can) or more if needed. .
Blending everything in a high speed blender until creamy and smooth consistency. You can add more water if consistency is too thick.
On top I have added dill, parsley, cherry tomatoes, chickpeas, slices of lime, radish, extra virgin olive oil and sprinkled with sesame seeds