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    • 1/4 cup (65g) Tahini
    • 1/4 cup (60ml) Fresh Lemon Juice
    • 1 Small Garlic Clove, chopped
    • 2 TBSP Olive Oil, plus more for garnish
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Salt
    • 11/2 cups (250g) Chickpeas, cooked and drained
    • 2-3 TBSP Cold Water
    • Dash of Paprika


    1. In a food processor or blender, combine the tahini and lemon juice. Process until well incorporated.
    2. Add in the garlic, olive oil, cumin, salt and process for a few seconds until well blended.
    3. Add half of the chickpeas and blend for one minute. Add remaining chickpeas and blend until thick and quite smooth, progressively adding the water until you reach your desired consistency.
    4. Serve with a dash of paprika and a drizzle of olive oil.
    5. Enjoy with pita bread, fresh vegetables, or use it as a spread in sandwiches and wraps.
    6. Store in the refrigerator for up to 2 weeks in an airtight container.

    Prep Time: 15 Minutes
    Yield: Approx. 16oz.


    Thanks to @veganmontreal