Adapted from Vegetarian Times, September 2010. This is a fairly standard recipe but using hot chickpeas makes a huge difference in the taste. If you are using canned chickpeas warm them in the microwave first.
In a medium pot or small crock pot add:
3/4 cup dried chickpeas
enough water to cover by 2 inches
Cook the chickpeas until tender, no soaking necessary. In the crock pot, on high, it takes about 3 hours.
Put the chickpeas in a food processor with:
juice of 1/2 a lemon
1 or 2 cloves of garlic
1/3 cup water
Blend until smooth. Add:
1/4 cup tahini
Blend again until the texture is creamy, add additional water if necessary. Adjust seasoning.
Garnish with a drizzle of good extra virgin olive oil and spices of your choice. I like a sprinkle of salt and smoked paprika.
This amount makes about 2 1/2 cups, enough for my family to eat before it goes bad. I have one of those 1 quart crock pots that I cook the chickpeas in, it costs about $10 at Target. It has limited uses but it works great for cooking chickpeas and steel cut oats.
blend in 1/2 jar roasted peppers
blend in 1/4 cup sun dried tomatoes and 1/2 tsp. smoked paprika