Ingredients:
Chickpeas: 1 (15-ounce) can, rinsed and drained (or 1½ cups cooked chickpeas)
Tahini: ¼ cup (60 g), smooth
Lemon juice: 3 to 4 tablespoons (about 2 lemons)
Olive oil: 2 tablespoons, plus more for drizzling
Garlic: 1-2 cloves, minced
Cumin: ½ teaspoon (optional)
Salt: ½ teaspoon, or to taste
Water: 2 to 3 tablespoons, as needed for desired consistency
Paprika: A pinch for garnish
Fresh parsley: Chopped for garnish (optional)
Instructions:
Prepare the Chickpeas:
If you’re using canned chickpeas, rinse and drain them well. If you are using cooked chickpeas, measure about 1½ cups and set them aside.
Blend the Base:
In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin (if using), and salt. Process until smooth and creamy. You may need to scrape down the sides of the bowl occasionally.
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