Add the following to a blender:
- 30oz canned Chickpeas/Garbanzo beans (save a few chickpeas for later)
- 1/3 cup of Chickpea liquid from the can
- 1/2 cup Tahini
- 1/4 cup Wild Grove's Arbequina Blend Extra Virgin Olive Oil
- Juice from 2 Lemons
- 2 Garlic cloves
- 1 Teaspoon Cumin
- 1/2 Teaspoon Wild Grove's Pink Himalayan Sea Salt
Blend and add to a bowl. Then top with olive oil, paprika, and some extra chickpeas.
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