(MAKES 3 CUPS) INGREDIENTS
● 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.