- 1 15oz can of cooked chickpeas, drained + rinsed, skins peeled off.
- 1/3 cup tahini
- 1/2 cup lemon juice (about 3 lemons)
- 1/4 cup avocado oil (or olive)
- 1 1/2 tsp. fresh minced garlic.
- 1/2 tsp. salt.
- Paprika + oil for topping
- In a food processor, blend chickpeas, tahini, lemon juice, oil, garlic, and salt.
- Scrape down sides as needed.
- Taste and adjust seasonings per liking.
- Pour into bowl and top with paprika and oil.