1 can chick peas, drained (save the liquid)
2 medium cloves minced garlic
red pepper (optional)
If you don’t have 2 tablespoons of tahini available, olive oil is a good substitute.
In a blender or food processor combine the drained can of chick peas, 2-3 tablespoons of lemon juice, 3 tablespoons or 1/4 cup olive oil (depends on how rich you'd like the dip) and the minced garlic. Add the liquid from the chick pea can as needed to make a smooth dip. You can add red pepper as desired to make a spicier dip. Cover and refrigerate or serve immediately. It will thicken if refrigerated. This is very much a dip that can be doctored according to your personal taste, but garlic lovers go easy because the garlic flavor will blossom.
Serve with triangles of vegan pita bread, vegan crackers or celery sticks. Yum!