• 1 can cooked garbanzo beans (chickpeas)
  • 1 clove garlic, peeled (frozen is fine)
  • 1 Tb miso paste
  • Juice of ½ lemon
  • Salt and fresh ground black pepper to taste
  • ½ cup tahini
  • 3-4 Tb of extra virgin olive oil

Place all ingredients in a food processor with an “S” blade.

Process until smooth.  Add more oil or some water if you want it thin (for dipping), less if you want it thick (sandwich spread).

Taste and add more lemon, miso, salt or pepper if needed.  Keep it mild!  Remember:  it’s easy to add more spices later, but you can never take them out.

Refrigerate and eat whenever you need a quick snack.  Spread on bread or tortilla wraps; stir into fresh salad veggies; use as a dip for pretzels or veggies

Optional add-ins:

Add ½ cup fresh dill, basil or parsley leaves.

Add ¼ cup sun-dried tomatoes, soaked first (oil-free ones).

Add ¼ cup roasted red peppers (packed in water, not oil).

Add one jalapeno.