1 tbsp coconut oil
2 cloves garlic, thinly sliced
2 cups cooked chickpeas, rinsed and drained if canned

1 garlic clove, pressed or minced
3 tbsp fresh lemon juice (1 lemon)
1 tbsp tahini
1 tbsp dill pickle juice (or water)
1.5 tsp nutritional yeast
1 tsp extra virgin olive oil
3/4 cup fresh dill weed, large stems removed & roughly chopped

1 cup quinoa, for serving if desired + 1.75 cups broth