INGREDIENTS
1 15 ounce can
of garbanzo beans/chickpeas (drained with water reserved, and rinsed)
1/2 cup
chopped dill pickles
2 1/2 tbsp
olive oil
2 tbsp
tahini
2 tbsp
dill pickle juice
1 tbsp
lemon juice
1 1/2 tsp
dill weed
3/4 tsp
garlic powder
1/2 tsp
salt
1/4
freshly ground black pepper
1/8 tsp
cumin
2 tbsp
reserved chickpea water