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  • 2 - 16oz cans chickpeas (garbanzo beans)
  • 1 teaspoon salt
  • 2 cloves garlic
  • 5 tablespoons Lemon Pepper Infused Olive Oil
  • 3 tablespoons fresh parsley


Chop fresh garlic. Drain chickpeas (save liquid). Combine all ingredients, except parsley, into a blender or food processor and blend until smooth.

Add saved liquid from chickpeas, a little at a time, to adjust consistency if too thick or dry.

Chop parsley and add as garnish before serving.

Serve with warm pita bread or pita chips.

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Recipe by: Amber Hickerson

Serves 4