- 3/4 cup Groix & Nature Lobster Oil
- two 19 oz cans chickpeas, drained and rinsed
- 4-5 garlic cloves, chopped
- 2/3 cup tahini
- 2/3 cup water
- 5 tablespoon freshly squeezed lemon juice
- salt, to taste
- fresh parsley for garnish
- Combine all ingredients in food processor and blend until smooth.
- Garnish with parsley and a drizzle of lobster oil, if desired.
- Serve with pita or vegetable crudité. Hummus can be refrigerated for up to 3 days.