- 1 15 ounce can chickpeas, rinsed
- 1 clove garlic
- 1/4 cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (seasame seed paste)
- 1 teaspoon ground cumin
- Kosher salt
- 1/4 teaspoon paprika
Preparation time 5mins
Cooking time 5mins
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini, cumin, and 3/4 teaspoon salt until smooth and creamy.
Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.