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.
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