You can make it from scratch with dry chickpeas, in which case you soak them overnight (with rosemary or whatever you may have in your garden), then cook for about 90 minutes. Drain. If you start with canned chickpeas, rinse well and drain. In a blender, mix chickpeas, garlic, tahini, olive oil, lemon juice, some of the (cooking) water, and parsley (to the left, or not, to the right). Add water as needed to make it more smooth, I prefer it slightly chunky. Serve with carrot sticks as a finger food or use as a spread on sandwiches.
You can make it from scratch with dry chickpeas, in which case you soak them overnight (with rosemary or whatever you may have in your garden), then cook for about 90 minutes. Drain. If you start with canned chickpeas, rinse well and drain. In a blender, mix chickpeas, garlic, tahini, olive oil, lemon juice, some of the (cooking) water, and parsley (to the left, or not, to the right). Add water as needed to make it more smooth, I prefer it slightly chunky. Serve with carrot sticks as a finger food or use as a spread on sandwiches.
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