1 small onion, chopped
5 cloves garlic (more if you dare), minced
splash of olive oil
2 1/2 cups cooked or canned chickpeas (garbanzo beans)
3/4 cup tahini
1 1/2 Tbsp Braggs or soy sauce
1/2 cup lemon juice or 1/4 cup apple cider vinegar
1/4 cup fresh parsley, chopped
1/4 cup jalepeno pepper, chopped (optional)
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp salt
In a small saucepan, saute onions and garlic in a splash of oil on medium heat until onions are translucent.
In a blender or food processor, blend the sauted onions, chickpeas, tahini, Braggs, lemon juice, parsley, jalepeno, cumin, cayenne, and salt until you reach the desired consistency.