INGREDIENTS
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•1 cup canned or boiled chickpeas
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•¼ cup coconut milk (adds extra creaminess)
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•1 tablespoon tahini
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•1 tablespoon lemon juice
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•½ – 1 clove of garlic or to taste
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•pinch of cumin
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•pinch of paprika
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•Himalayan or sea salt and black pepper, to taste
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•water, to facilitate blending and achieve your desired consistency (I add about ½ cup)