INGREDIENTS
(1) 15 ounce can reduced sodium chickpeas, rinsed and drained
2 tbsp
fresh lemon juice plus 1 tablespoon lemon zest (about 1/2 large lemon)
1
– 1 1/2 tablespoons freshly chopped rosemary
1 tbsp
tahini
1
large clove garlic, minced
1/4 tsp
kosher salt, plus more to taste
1/4 cup
extra virgin olive oil or algae oil