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3 Tbsp lemon juice
1/4 cup water
6 Tbsp tahini (sesame paste)
2 Tbsp extra virgin olive oil
1 (15 oz) can chickpeas, drained and rinsed
2 garlic cloves, minced/pressed
1/2 tsp table salt
1/4 tsp ground cumin
pinch cayenne

Combine lemon juice and water in a small bowl. In another small bowl, whisk together tahini and olive oil.

Process chickpeas, garlic, salt, cumin, and cayene in food processor until almost fully ground (about 15 seconds). Scrape down bowl with spatula. While machine is running, add lemon juice-water mixture in a steady stream. Scrape down bowl with spatula and process for 1 more minute. With machine running, add tahini-oil mixture and process until smooth (about 15-30 seconds).

Let stand for about 30 minutes for flavors to develop. Serve topped with a sprinkle of paprika or drizzle of olive oil.

– 1 Tbsp fresh minced cilantro instead of paprika
– 1/4 cup roasted garlic, garlic evoo, garnish with parsley
– omit cumin, 1 cup artichoke (1/4 reserved for garnish), +1 Tbsp lemon juice, 1/4 tsp lemon zest, garnish with artichoke reserve, parsley, and evoo
– omit water and cumin, 1/4 cup roasted red peppers, garnish with toasted almond slivers and parsley

Published inAppetizersRecipesSides