GLUTEN FREE

• 2 cups cooked chickpeas (canned or dried)
• 5 tablespoons sesame tahini
• 1 tsp salt
• 1/3 cup lemon juice or 1-2 freshly squeezed lemons
• 2 to 3 cloves garlic (depending on size)
• 3 tbls extra virgin olive oil
• 1/4 cup water

1. Add all ingredients in a food processor.
2. To cook dried chickpeas, soak for 6-8 hours. Then add 1 inch piece of Kombu and simmer for 1 to 1 ½ hours until soft.

Indian Variation:

• Add 1/2 tsp coriander, 1/4 tsp turmeric, 1/2 tsp cumin.

Mediterranean Variation:

• Add a handful of mint and parsley and blend

Strong Garlic Variation

• Add 3-4 cloves garlic