two 4.8 oz cans (136 g) kalamata olives, pitted (save a few for garnish)
15 oz (400 g) chickpeas
2-3 Tbs tahini
3 Tbs olive oil
1/2 cup (120 ml) water
pinch of salt
1/2 Tbsp garlic powder
Half of a lemon
1. Put all ingredients into a blender and blend until creamy.
2. Serve with gluten free, vegan crackers or fresh cut veggies.
Vegan and Gluten free Crackers I use:
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