- 15oz can chickpeas, drained
- 2 tablespoons avocado oil (or extra virgin olive oil)
- 2 tablespoons tahini
- 1 lemon, juiced
- 2–3 tablespoons basil pesto
- 1 tablespoon Parmesan cheese
- 1 clove garlic, chopped
- salt to taste
- Drain the chickpeas and place them in a food processor.
- Add the oil, tahini, lemon juice, pesto, cheese, garlic, and salt.
- Process everything while gradually adding the reserved liquid until a smooth texture is reached.