Step 1

Place the garlic, sea salt, chickpeas, tahini, lemon juice, honey, purified water, 2 tablespoons of the olive oils, and the essential oil (lemon or lime) in the bowl of a food processor or blender.

Step 2

Process until smooth.

Step 3

Spoon into a serving dish. Top with the herbes de Provence and drizzle with the remaining 2 tablespoons olive oil.

Step 4

Serve as a dip with fresh vegetables and grain-free or almond-flour chips.

Step 5

Alternatively, place the dip in a 16-ounce airtight container and refrigerate for up to one week, or freeze for a month.