Wayne Homsi

Wayne Homsi

Executive Chef / Owner


Yields 1 ½ Cups

1 Medium garlic clove
1 15-ounce can chickpeas
1 Large lemon, zested and juiced (1/4 cup juice)
¼ cup Tahini
¾ tsp Kosher Salt
1 Tablespoon Extra Virgin Olive Oil

  1. Peel the garlic. Drain the chickpeas, reserving the liquid.
  2. Add the garlic to the bowl of a food processor and process until finely chopped. Add the chickpeas, lemon juice, tahini, kosher salt, and 2 tablespoons of the chickpea liquid. Puree for 30 seconds while adding the 1 tablespoon of olive oil, then scrap down the bowl. Taste and adjust seasoning as well as consistency. If needed, slowly add more chickpea liquid while blending until you achieve a smooth and creamy consistency.
  3. Serve with the roasted Rainbow Carrots or with other accompaniments below.
  4. Finish with EVOO and serve with crackers, pita chips, and raw vegetables.