2 cans garbanzo beans/chickpeas (unsalted), drained
1.5-2 tbsp. tahinni
1/2 lemon, juiced
2 cloves garlic, chopped
1 cup fresh basil leaves (lightly packed), chopped
sea salt and fresh ground pepper to taste
In a food processor combine the garbanzo beans, tahini, lemon juice and about 1-3 tablespoons olive oil. Blend. Keep blending and add basil, garlic, and a gentle stream of olive oil until mixture turns to a creamy consistency. Scrape edges, then add dill weed, sea salt, pepper and blend some more.