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)

zaa’atar (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!