- 1 medium clove garlic
- 3/4 teaspoons kosher salt, more to taste
- 3-4 tablespoons fresh lemon juice
- 1 (15.5 oz) can chickpeas, drained with liquid reserved
- 1 tablespoon olive oil
- Pinch of cumin
- Pinch of paprika, more for serving
- 3 tablespoons tahini
- Chopped parsley, paprika, olive oil, pita bread/chips, for serving
- Smash garlic and salt in a mortar and pestle (or place the garlic and salt on a cutting board and smash together with the side of a chef’s knife). Add 3 tablespoons of the lemon juice, and set aside for 10 minutes.
- Drain chickpeas and reserve the liquid.
- In the bowl of a food processor, add the chickpeas and olive oil. Blend until fluffy.
- Add the rest of the ingredients and blend until smooth, scraping down the sides of the bowl as needed.
- Add the liquid from the can of chickpeas, 1 tablespoon at a time, until desired consistency is reached.
- Pour onto a serving plate. Sprinkle with paprika and parsley, and drizzle olive oil on top.
- Serve with warmed pita bread or pita chips.