1 15oz can cooked chickpeas, drained and rinsed
1 garlic clove, finely chopped
1 tbsp ghee (clarified butter) or olive oil
1/4 tsp sea salt
1 cup water
1 lemon, juice of
hard-boiled egg, chopped (optional)
Heat butter or oil in a heavy bottomed sauce pan on medium and add garlic. Sauté for 1/2 min to soften and add chickpeas and salt. Cook for 5-7 minutes. Using an immersion blender, blend to desired consistency, adding lemon juice. Adjust seasoning. Garnish as per above or with chopped herbs such as dill, cilantro or parsley. Or ramp pesto!