1/4 teaspoon fine grain sea salt, plus more to taste
Directions
Combine 1/2 cup of liquid from the can of chickpeas , 20 chickpeas, garlic, lemon juice, and mustard in a tall, narrow jar or bowl - just wide enough to fit the head of a hand blender. Reserve the remaining chickpeas for later use . Blend at the highest speed until the mixture becomes smooth, aerated and billowy. Slowly begin to drizzle the olive oil in, with the blender running. Keep going until a full-bodied, creamy emulsion forms. Fold in the salt, seasoning to taste. Store refrigerated for up to a week.
