- 1 can of chick peas (19oz or 540ml)
- 1 - 2 cloves of garlic
- 1/4 cup water
- 2 tbsp Sherry vinegar (or white wine vinegar)
- 2 tbsp extra virgin olive oil
- Dash sea salt
- Add all ingredients into a food processor and process until very smooth, scraping down a few times. The longer you process the dip….the more smooth and creamy it gets.
- Store in refrigerator for up to 1 week.