Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
1 15-ounce can chickpeas (garbanzo beans), rinsed
1 clove garlic,
1⁄4 cup olive oil
2 tbsp lemon juice
2 tbsp tahini
1 tsp ground cumin
3/4 tsp salt
sprinkle of paprika
In a food processor, puree the chickpeas (save out a few to sprinkle on top) and garlic with the olive oil, lemon juice, tahini, cumin, and ¾ 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 remaining chickpeas and paprika before serving.