30 MINUTES
15oz can chickpeas
1/3 cup tahini
2–4 tablespoons aquafaba (or cold water), or more if needed
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
3/4 teaspoon fine sea salt
2 medium cloves garlic, peeled and smashed
juice of 1-2 lemons (2–3 tablespoons)
[Simmer chickpeas for 20 minutes. Drain and pinch off skins.] I do not do this part.
In a blender, combine tahini, water, oil, cumin, salt, and garlic. Pulse until smooth. Add peeled chickpeas and lemon juice. Continue pulsing until smooth. Adjust seasoning as desired.
[from: https://recipesorter.blogspot.com/]