● 1 cup dried chickpeas* (soaked overnight + cooked) OR 1 15-ounce can, drained + rinsed

● 3 tablespoons tahini


● 1 clove garlic

● Juice of 1 lemon (1/4 cup)

● 1 tablespoon extra virgin olive oil

● 1 teaspoon cumin

● 1/4 teaspoon paprika

● 1/4 teaspoon salt

*Can't beat the convenience of canned, but if you want to save a little money and create less waste, go with dried beans.


Place garlic in a small bowl, cover with water and microwave for 30 seconds. Place all ingredients in a high speed blender and blend. Add cold water to the blender while running, slowly, until you reach a thick and creamy consistency. About 1/2 cup. Sprinkle with a little more paprika and a drizzle of olive oil to serve.