SARA JENSEN
1 (15-ounce) can chickpeas
1 lemon, juiced
2 tablespoons Tahini (sesame paste)
2 large garlic cloves (or more if desired)
3 tablespoons olive oil, divided
kosher salt (to taste)
paprika (optional garnish)
parsley (optional garnish)
Drain chickpeas, reserving 1/2 cup liquid. Add all ingredients (including the reserved liquid) and 1 tablespoon of the olive oil in a food processor and blend until smooth, scraping the sides of the bowl halfway through to make sure it is all blended. Pour into serving dish and top with 2 tablespoons olive oil or more to taste. Garnish with paprika and chopped parsley (optional.) Serve with toasted pita bread.
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