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Ingredients
- 1 lb. can chickpeas
- 6 Tbsp. tahini
- 1/3 c. lemon concentrate or juice of 2 lemons
- 1/2 clove fresh garlic
- 1 tsp. salt
Method
- Reserve the liquid from chickpeas.
- Cover peas with water and boil 5 minutes.
- Drain water.
- Place garlic and lemon juice in blender.
- Process until garlic is liquid.
- Add tahini.
- Blend until smooth.
- Add chickpeas and blend until smooth.
- Salt to taste.
- Spoon onto platter.
- Sprinkle with paprika.