Tahini (sesame butter) makes this version of the Middle Eastern dip rich and creamy. From Denver Post Travel editor Kyle Wagner, makes 2-3 cups.
Ingredients
2 cans chickpeas, rinsed and well drained
3 garlic cloves, finely minced
Juice of 3 lemons
1/2 teaspoon salt
1 1/2 cups tahini
1 cup water, plus another 1/2 cup if needed
Extra-virgin olive oil and paprika to garnish
Directions
In a food processor or blender, pulse chickpeas and garlic until well combined. Add lemon juice and salt and pulse until blended. Add tahini 1/2 cup at a time, alternating with water 1/2 cup at a time. Process until smooth. If mixture is too thick, add water 1/4 cup at a time and blend again until creamy. Scoop into serving bowl and smooth top. Drizzle with olive oil, sprinkle with paprika.
