another low fat hummus - PIZZA!
1 Tbsp. extra-virgin olive oil
1/4 cup tomato paste
2 tsp. dried oregano
1 tsp. dried basil
3 cloves garlic
3 cans chickpeas, drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
Heat the olive oil in a small skillet over medium-high heat.
Add the tomato paste, oregano, and basil and cook until slightly toasted, about 2 minutes.
Transfer the tomato paste mixture to a food processor.
Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 tsp. salt.
Puree until smooth and creamy.