- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (in Japanese, this sesame paste is called neri goma and is sold in regular grocery stores)
- 1 clove garlic, cut into pieces
- 1/2 teaspoon kosher salt (I can't get kosher salt here, so I use sea salt)
- one 15-ounce (425-gram) can of chickpeas (save the liquid!)
- 1/4 cup chickpea liquid
Put it all in the blender and whizz it up. I serve it with a drizzle of olive oil and a sprinkle of fresh parsley on top.