Ingredients
Units
Scale
- 2 cans chickpeas drained (reserve 2/3 cup of the liquid)
- 1/3 cup tahini
- 1–5 cloves garlic (depending on your garlicky perference)
- 1 tsp cumin
- 1/2 tbsp kosher salt (or to taste)
- juice from 1.5 lemons (or to taste)
- 1/4 cup good olive oil
- Maldon salt to finish
- paprika to finish
- cumin to finish
Instructions
- take juice from lemon and reserved liquid and bring to a boil
- blend chickpeas, tahini, garlic, and hot liquid in a blender till smooth
- can add more reserved liquid to get desired consistency
- once blended, drizzle in olive oil and pulse (it will get bitter if you blend too much)
- pour in bowl, finish by sprinkling cumin, paprika, Maldon salt, and more olive oil
Equipment
Notes
Variation: roast a red pepper in the broiler or over open flame and add to blended ingredients
