2 cups canned Chickpeas (garbanzo beans)
2 tsp minced garlic or to taste
raw unfiltered apple cider vinegar to taste (I use Bragg)
1 T flaxseed oil
Directions:
Drain beans, reserving liquid if desired. Pour beans into blender then add water or reserved bean liquid until 3/4 of beans are covered. Add flaxseed oil and Apple Cider Vinegar to cover beans. Blend until smooth. Add water or ACV if more liquid is needed. Water will mellow the taste, ACV will make it more tangy.
Serve as a dip with veggies, pretzels or chips or as a spread on crackers
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