Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/3 cup (80g) tahini
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 small clove (5g) garlic, minced
  • 1/2 tsp (3g) salt
  • 3 tbsp (45ml) ice-cold water
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 pinch (0.5g) paprika
  • 1 tsp (5g) fresh parsley, chopped

Instructions:

  1. Add the tahini and lemon juice to the food processor and process for 1 minute to whip the tahini into an airy base.
  2. Add the olive oil, minced garlic, and salt. Process for another 30 seconds until the mixture is aromatic and the garlic is fully incorporated.
  3. Add the rinsed chickpeas and blend for 2-3 minutes until the mixture transitions from a chunky paste to a uniform, pale-gold cream.
  4. While the motor is running, drizzle in the ice-cold water one tablespoon at a time until the texture is velvety and spreads easily.
  5. Transfer to a bowl and garnish with olive oil, paprika, and chopped parsley.