- 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
- Add chickpeas and 1/2 of liquid and blend till mushy.
- 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.