Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
¼ cup fresh lemon juice
¼ cup well-stirred tahini
2 tablespoons extra-virgin olive oil
3 - 4 dill pickle spears (adjust for personal taste))
Salt, pepper
1-2 Tablespoons Dixon Farm seasoning mix.
Instructions
Combine the tahini and lemon juice in a food processor and process for 1 minute. Scrape down the sides and bottom of the bowl, then process for 1 additional minute.
Add olive oil, DFF Blend, salt, and pepper. Process for 30 seconds, then scrape the bowl and process for another 30 seconds until well blended.
Drain and rinse the chickpeas. Add half of the chickpeas and process for 1 minute. Scrape the bowl, then add the remaining chickpeas and process for 1-2 minutes, or until thick and smooth.
Add the dill pickles and process for 1 minute. Scrape the bowl, then process for 1 additional minute until smooth and creamy.
