Petah

Yup! Canned chickpeas also work really well and are a bit easier to deal with, with a slightly different end result. Takes about 5 minutes total for a fresh batch. Here’s my standard eyeballed recipe I’ve been using for decades:

• 1 can of chickpeas, keep a couple spoonfuls of the water (or use dried chickpeas that you’ve soaked overnight)
• 1/3 cup (or so) tahini
• A few tablespoons to a 1/4 cup fresh lemon juice, to taste (you can just use water if you don’t like lemon, but I recommend lemon as it kind of fades into the background with the other flavors)
• 1 or 2 cloves of garlic (optional, but again, it adds some important complexity to the taste for me)
• Couple teaspoons salt, to taste
• Few grinds of black pepper
• Extra water if needed to adjust consistency

1. Throw it all into a bowl and purée with an immersion blender, or blend however you normally blend stuff
2. Serve with olive oil drizzled on top, with some zataar, roasted red peppers, sumac, pine nuts, or whatever you want