Submitted by Andy & Audrey York
- 2 (15-ounce) cans chickpeas [or 3 cups (500 grams) cooked chickpeas]
- 1/2 cup (120 ml) fresh or bottled lemon juice (2 large lemons)
- 1/2 cup (120 ml) well-stirred tahini
- 2 small (or big) garlic cloves, minced or sliced into sections
- 4 tablespoons (60 ml) extra-virgin olive oil
- 1/2 to 3/4 teaspoon ground cumin, depending on how much you like cumin
- 1/2 teaspoon ground paprika
- 3/4 to 1 teaspoon salt, (more to taste, if desired)
- 4 to 6 tablespoons (60 to 90 ml) reserved chickpea juice
- Dash ground paprika and drizzle of olive oil as garnish when served
If using canned chickpeas, partially open the cans and pour out all the juice into a cup.
Put lemon juice, tahini, garlic, olive oil, cumin, paprika, and salt into a glass storage bowl. Stir ingredients with small spatula to combine and mix the liquids and the tahini some before blending.
Blend mixture with immersion blender aiming for a light whipped consistency.
Add half a can of chickpeas and 1 tablespoon of chickpea juice. Blend with immersion blender until smooth. Repeat 3 more times.
Add more chickpea juice and/or olive oil until desired consistency is reached.
Can be eaten room temperature but I prefer chilled. Cover and chill.
Drizzle with olive oil over the top and sprinkle paprika in the center of the bowl before serving
Family Recipe Tree 