Servings 2 cups


  • 1 15-ounce can chickpeas
  • 2-3 tablespoons tahini (depends how nutty you like it!)
  • 3 tablespoons extra-virgin olive oil (plus more for serving)
  • 1 large lemon, juiced
  • 1 garlic clove, minced
  • kosher salt to taste
  • Dash ground paprika for serving


Drain the chickpeas and transfer into a food processor.

Add tahini, olive oil, lemon juice, garlic, a good pinch of salt and blend!

Adjust salt, and serve with a drizzle of olive oil.

Enjoy with warm pita, pickled red onions, cucumbers, kalamata olives, extra chickpeas and fresh feta.