INGREDIENTS
1 16 ounce can
of chickpeas/garbanzo beans
1/4 cup
liquid from can of chickpeas
1
medium lemon (about 2 tbs of juice from it)
1 1/2 tbsp
tahini
3
large cloves of garlic
1 1/2 tbsp
minced fresh dill weed
1 tsp
salt
3 tbsp
grape-seed oil (a little more for drizzle)