3cupscanned garbanzo beans (chickpeas), drained and rinsed, 1/2 cup liquid reserved
1/4cuptahini
1/4cupfresh lemon juice
1/2teaspoonkosher salt
Instructions
Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano, and basil and cook until slightly toasted, about 2 minutes. Transfer mixture to a blender or food processor. Add the garlic, garbanzo beans, garbanzo bean liquid, tahini, lemon juice, and salt. Puree until smooth and creamy. Store in an airtight container in the refrigerator for up to a week.