Prep 5 mins
Cook 2 mins
- 1 cup chickpeas (canned or cooked)
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, finely chopped
- 1⁄3 cup bean liquid, from the canned beans or 1⁄3 cup water
- 1 teaspoon horseradish (optional)
- Blend all ingredients in a blender until creamy smooth.
- Makes an awesome spread or a dip for raw and lightly steamed veggies. Or spread on bread and top with salsa or Texas Caviar!