INGREDIENTS
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Two 15-ounce cans chickpeas, drained, liquid reserved
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1/4 cup freshly squeezed lemon juice
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1/4 cup tahini
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1 teaspoon ground cumin
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2 cloves garlic
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1/2 cup extra-virgin olive oil, plus more for serving
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1 teaspoon kosher salt
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Smoked paprika, for serving, optional
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Vegetable crudite and pita chips, for serving