This recipe is from Six Food Intolerant Living (sadly, the website has disappeared) **Heidi's notes are in red**


1 (16-oz) can Chickpeas/Garbanzo Beans, drained (reserve the liquid) - I use the brand Eden Foods, their cans are BPA-free

1/4 cup Liquid from the can of Chickpeas

4 Tbs. Lemon Juice - preferably fresh squeezed

2 Tbs. Tahini - I omit since we cannot have sesame

1 clove Garlic, crushed

1/2 tsp. Sea Salt

2 Tbs. Olive Oil


  • Drain chickpeas, reserving 1/4 cup liquid from the can.
  • Combine chickpeas and remaining ingredients in a blender or food processor and puree (adding additional chickpea liquid if needed) until the desired consistency is achieved, about 3 - 5 minutes (unless you have a Vitamix, then it only takes about 30 seconds!).
  • Additional spice ideas: Paprika, Cumin, Coriander, Chili Pepper, Oregano, Thyme