This is a simple recipe that makes enough for a few people, and leftovers can be easily refrigerated to use as a sauce or spread for a sandwich or veggies. I mixed my leftovers with kale, quinoa, and tomatoes!
3 c cooked chickpeas
1 - 2 cloves garlic
3 tbsp olive oil
salt & pepper
3 tbsp lemon juice
-Put the chickpeas in a blender with some of their cooking liquid (or if you used canned chickpeas, use that liquid), garlic, and oil, then blend until smooth
- Add salt and pepper to taste and add more liquid if the consistency is too thick - you want a creamy soup texture
-Pour the blended mixture into a pot and warm it on medium-low heat and stir in the lemon juice
-Add toasted cubes of bread and enjoy!