1 (15-ounce) can chickpeas, drained and rinsed |
1 clove garlic |
2 tablespoons tahini |
1/4 cup fresh parsley leaves |
6 fresh basil leaves |
1 medium scallion, chopped |
1 tablespoon chopped fresh dill |
1 teaspoon honey |
1 tablespoon fresh lemon juice |
1/8 teaspoon cayenne pepper |
1/4 teaspoon kosher salt |
1/3 cup extra-virgin olive oil |
options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips |
