INGREDIENTS:

• 1 ½ cups canned no-salt-added chickpeas
• 1/3 cup tahini
• 3 cloves garlic
• 2 Tablespoons Rocky Mountain Olive Oil Olive Wood Smoked Infused Olive Oil (plus extra for garnishing, if desired)
• 1 teaspoon sea salt
• One lemon 

DIRECTIONS:

Coarsely chop the garlic before adding to a food processor, along with the chickpeas, tahini, 2 Tablespoons of the olive oil, salt and juice of the entire lemon.

Puree the mixture for about 1 minute until it is smooth. If the consistency is too thick, add a bit of water and puree until you reach your desired thickness.

Transfer to a container for serving and if desired drizzle with additional olive oil.