15.5 oz can of chickpeas/garbanzo beans

1 lemon

1-2 Tbsp Tahini paste

1-2 cloves grated/chopped garlic

salt to taste

ground black pepper to taste

1-2 Tbsp grated/shredded parmesan cheese

½ – 1 tsp hot sauce (optional)

2 Tbsp – ¼ cup extra virgin olive oil



  1. Drain and wash off chickpeas.  Shake off excess water.
  2. In a food processor, combine chickpeas, zest and juice from lemon, Tahini paste, garlic, salt, pepper, parmesan cheese and hot sauce (optional).
  3. Drizzle in olive oil while processing to reach desired thickness.  Add a little water if too thick, and continue processing to thin out.
  4. When ready to serve, drizzle a little olive oil on top.  For a delicious combination, try with pita chips.  Serves 4-6.



– When grating lemon/ lime zest using a zester/grater, grate only outer yellow/green layer where the essential oils and flavors are located.

– For an alternate way to make garlic paste, peel and finely chop garlic.  Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

– Simply grate garlic with a zester/grater to make garlic paste.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.


Original Ingredient:

Replace With:

chickpeas/garbanzo beans




garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic

parmesan cheese

soy-based or any type of grated cheese or silken tofu

hot sauce

⅛ – ¼ tsp paprika, cayenne pepper,  crushed red chili pepper flakes, or red chili powder