Smitten Kitchen’s proportions are my favorite, but I generally add more lemon. And I can’t seem to NOT skin the chickpeas anymore. It really does make a difference.

• 15 oz. can garbanzo beans (1 3/4 cups cooked, drained chickpeas (or 2/3 C. dried)
• 1/2 C. tahini paste (Once Again brand is my current favorite. Made from dry roasted sesame seeds!)
• 2 T. fresh lemon juice, or more to taste. (I often  use a whole lemon, unless it’s particularly big or extra juicy, then half.)
• 1 clove garlic, roughly chopped
• 3/4 t. table salt, or more to taste
• ~1/4 cup water or reserved chickpea cooking water

1. Peel chickpeas.
2. In food processor, blend chickpeas until powdery clumps form.
3. Add tahini, lemon, garlic, salt. Blend to a thick puree.
4. Drizzle water while machine is running, until desired consistency.