1 (15 oz) can chickpeas, drain and reserve all the liquid
1/4 cup fresh lemon juice
1/4 cup tahini
2 small garlic cloves, minced
2 Tbsp extra-virgin olive oil
1/2 tsp cumin
3 Tbsp aquafaba (reserved liquid from can of garbanzo beans)
Sea salt, to taste
Sumac or paprika for garnish
- In bowl of food processor or high powered blender, combine the tahini and lemon juice, processing for 1 minute.
- Add olive oil, garlic, cumin and a pinch of salt and process for 30 seconds.
- Add half of the drained garbanzo beans and process for 1 minute. Then add the rest of the chickpeas and 1/2 cup aquafaba, process for 1-2 minutes until smooth.
- Serve with a drizzle of olive oil and sprinkle sumac or paprika.