In a food processor, blend together tahini, liquid from chickpeas, lemon juice, lemon zest, garlic and cumin until smooth and thoroughly mixed together.
Add Chickpeas
Add chickpeas to processor and blend until creamy and a dip consistency is achieved. If necessary, add water to thin mixture. Salt to taste. Let rest 20 minutes for flavors to meld.
Finish
Garnish with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika. Serve with grilled or toasted pita bread cut into wedges.
INGREDIENTS
2/3 C Tahini Sauce
2 Lemons zest and juice only
1 tsp Cumin
1 clove Garlic finely minced
1 Can (15 oz)
Chickpeas & Liquid
strained, separated
FOR GARNISH
Smoked Paprika
Extra Virgin Olive Oil
FOR SERVING
6 to 8 Pitas
grilled or toasted, cut into wedges
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