- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup water
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/3 cup tahini
- 1/4 cup tomato paste
- 2 tablespoons chopped fresh basil
- 1 tablespoon grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- Blend chickpeas, water, lime juice, garlic, and kosher salt in a food processor until the chickpeas are broken up, about 20 seconds. Add tahini, tomato paste, basil, and Parmesan cheese; blend again while streaming olive oil into the mixture until smooth, about 20 seconds more.