Steps
- Process ¼ cup of tahini with ¼ cup of fresh lemon juice for 1½ minutes, scraping the bowl as needed.
- Add 2 tablespoons of olive oil, ½ loosely packed cup of roughly chopped fresh parsley, ¼ loosely packed cup of roughly chopped fresh tarragon, and 2 tablespoons of roughly chopped fresh chives.
- Add 1 large roughly chopped garlic clove and ½ teaspoon of salt. Process for 1 minute, scraping the bowl as needed.
- Drain and rinse 425g of canned chickpeas. Blend half into the herb mixture for 1 minute. Scrape the bowl, add the rest, and blend for 1-2 minutes, until thick and smooth.
- Adjust the salt. Spoon into a bowl, drizzle with olive oil, and sprinkle with chopped fresh parsley, tarragon, and chives.