3 cans chickpeas 4 T good olive oil 2 T tahini butter 3 T lemon juice 1 t salt 1 T fresh parsley (if dried, leave it out) First step: ignore the above measurements of everything but chickpeas and tahini. Second step: puree the chickpeas and tahini butter, adding oil to make it mixable. Add some of the other stuff, stop and taste. Repeat. The final product shouldn't be runny -- then again, ignore that too.
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