2 c cooked, strained chickpeas
½ c tahini
1 Tbsp lemon juice
2 cloves Driftless Organics garlic, pressed
1 tsp salt
¼ c Driftless Organics sunflower oil
3 Tbsp coarsly chopped parsley
Combine chickpeas, tahini, lemon juice, garlic, salt and sunflower oil in a blender, blend until smooth. Transfer to a bowl, add chopped parsley and drizzle with 1-2 Tbsp additional Driftless Organics sunflower oil.