One 16 oz can of chickpeas
3 tablespoons of lemon juice
1.5 tablespoons tahini (sesame seed blend)
2 tablespoons granulated garlic
1/2 teaspoon of salt
3 tablespoons of olive oil
2 teaspoons dried parsley
Drain chickpeas and place them with tahini, lemon juice salt, olive oil, and garlic in food processor. Blend slowly and add water until the dip is smooth. Extra lemon juice and garlic can be added according to your taste.