Because I need some post-Thanksgiving recovery:
- 6 oz dried chickpeas (soaked overnight and boiled until tender – or use a 15oz can)
- The juice of half a lemon
- 2 tbsp tahini
- 1 clove of garlic
- ½ tsp salt
- ½ tsp cumin
- ½ c broth or water
- Extra virgin olive oil (optional)
- 1 tablespoon paprika (optional)
- Place all the ingredients (except oil and paprika) in a blender and blend until smooth.
- Add paprika and olive oil and serve.