- 2 - 16oz cans chickpeas (garbanzo beans)
- 1 teaspoon salt
- 2 cloves garlic
- 5 tablespoons Lemon Pepper Infused Olive Oil
- 3 tablespoons fresh parsley
Chop fresh garlic. Drain chickpeas (save liquid). Combine all ingredients, except parsley, into a blender or food processor and blend until smooth.
Add saved liquid from chickpeas, a little at a time, to adjust consistency if too thick or dry.
Chop parsley and add as garnish before serving.
Serve with warm pita bread or pita chips.
Recipe by: Amber Hickerson