Creamy chickpea dip with lemon, tahini, and garlic, made quickly from pantry staples.
# What You Need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup fresh lemon juice (about 1 large lemon)
03 - 1/4 cup tahini
04 - 1 small garlic clove, minced
05 - 2 tablespoons extra virgin olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2 to 3 tablespoons cold water
→ Garnish (optional)
09 - Pinch of smoked paprika or sumac
10 - Drizzle of olive oil
11 - Fresh parsley, chopped
# How to Make It:
01 - Add chickpeas, lemon juice, tahini, garlic, olive oil, cumin, and salt to a food processor.
02 - Process the mixture until smooth, scraping down the sides as necessary.
03 - With the processor running, add cold water one tablespoon at a time until creamy and desired consistency is achieved.
04 - Taste and adjust salt or lemon juice if needed.
05 - Transfer to a serving bowl and optionally drizzle with olive oil, then sprinkle with smoked paprika or sumac and fresh parsley.
