Makes 1 1⁄2 cups
15-ounce can chickpeas, rinsed
olive oil, plus more for serving
fresh lemon juice
tahini (sesame seed paste; optional)
- In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
- Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.