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Ingredients
15 ounce can garbanzo beans, drained and rinsed. (Save the liquid, which is known as aquafaba, to use as an egg replacer in other recipes).
4 tablespoons tahini (ground sesame seed) paste
1 large clove of garlic, well minced
2-4 tablespoons (30-60 ml) fresh lemon juice, to taste
4 tablespoons (60 ml) best quality extra virgin olive oil, divided
1/4 teaspoon salt (depending on sodium level of garbanzo beans)
Paprika
Directions
- Place the garbanzo beans, tahini, lemon juice, 1 tablespoon (15 ml) of the olive oil, and salt in a food processor. Process until completely smooth, at least 2-3 minutes. If the mixture is too thick, thin with more lemon juice or aquafaba from the chickpeas.
- When serving, create a swirl with the back of a spoon, drizzle with olive oil, and sprinkle with paprika.