A creamy, protein-rich chickpea dip made quickly from pantry staples, ideal for snacking or spreading.
# What You Need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup fresh lemon juice (approximately 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:
01 - Add chickpeas, lemon juice, tahini, garlic, olive oil, cumin, and salt to a food processor.
02 - Blend the ingredients until smooth, scraping down the sides as required.
03 - With the processor running, gradually add cold water one tablespoon at a time until creamy and desired consistency is achieved.
04 - Taste and adjust salt or lemon juice if necessary.
05 - Transfer to a serving bowl, then drizzle with olive oil and garnish with paprika or sumac and fresh parsley if desired.
