• 1 cup cooked chickpeas drained
  • 1/4 cup liquid from chickpeas
  • 1 and 1/2 tablespoon of minced garlic.
  • 1/2 tablespoon of sesame seeds
  • Salt as needed


  1.  Add chickpeas and 1/2 of liquid and blend till mushy.
  2. Add garlic, sesame seeds, last of the liquid, and salt, then blend until smooth.

Note: We don’t use tahini enough to keep it. I’ve yet to find a small enough container that won’t go bad at some point, so using sesame seeds is a great substitute in this recipe.

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