Makes a fair bit
2 cans chickpeas, drained (reserve one can's liquid)
3 tablespoons tahini
2 tablespoons lemon juice
1 large garlic clove, crushed
Put the chickpeas (minus liquid), tahini, lemon juice, crushed garlic, and some black pepper in blender. Blend. Add small amounts of reserved chickpea liquid until desired texture is reached.
I like mine really thick. Add more pepper if you want, and quickly blend in the chopped parsley at the end. You don't really have to have parsley, but it does taste nice. Put it in a air tight container in the fridge. You can probably keep it up to two weeks, if you can make it last that long :) I can't.
I usually put on sandwiches or toast, or I buy rice crackers...but that's bad because I usually eat the whole packet. Use it as a dip with raw vegetables like carrot, celery, brocolli, cucucumber, zuchini, anything really.