Lots of moms asked us for the recipe for our most recent segment of Cooking with Soul! We'd love to share it with you.
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1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons Pasolivo Rosemary olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
To serve: pita wedges, pita chips, raw sliced vegetables