Ingredients
Scale
2 Tablespoons of Olive Oil
1/3 Cup tahini
3–4 Tablespoons of cold water
1 Teaspoon cumin
3–4 Medium Garlic Cloves, peeled and minced
1 Teaspoon of Sea salt
Juice of 1 Lemon
1 Can (15 ounce) of Chickpeas, rinsed and drained
Paprika
Instructions
- Mix tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to the food process. Puree until smooth and blended well.
- Add half the chickpeas and puree for 3-4 minutes. Scape the edges and push into the center, add the remaining chickpeas and blend for an additional 3-4 minutes until you have reached your desired consistency. If it is too thick, add another tablespoon of cold water.
- Season with any addition salt, cumin or lemon juice until you reach desired taste.
- Place in a bowl, drizzle top with olive oil and sprinkle paprika on top.
Notes
Will keep in the fridge for up to 3 days.