1 can (15 ounces) chickpeas, drain, but don’t rinse
2 tablespoons tahini
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 large smashed clove garlic
generous ¼ teaspoon Kosher salt
¼ teaspoon smoked paprika
Drizzle of olive oil
Sprinkle of smoked paprika
Place the chickpeas, tahini, lemon zest and juice, oil, garlic, salt, and smoked paprika in a food processor and purée until smooth, scraping the sides as needed.
Once you think it’s perfectly smooth, scrape the sides again and puree for another 5 seconds.
Serve in a bowl and sprinkle with a drizzle of extra-virgin olive oil and dash of smoked paprika.
Recipe doubles well.
Keywords: dip, chickpeas, chickpea dip, snack, spread, Middle Eastern, appetizer