"Instead of tahini, I used plain yogurt to lighten up the recipe. Make sure you drain, rinse and re-drain the chickpeas. The water in the can of chickpeas is cloudy and starchy. You'll want to discard that. Use a good quality extra virgin olive oil!..."
INGREDIENTS
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One 15-ounce can chickpeas (garbanzo), rinsed and drained well
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juice from 1 lemon (about 1/4 cup)
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3/4 teaspoon kosher or sea salt
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1-2 cloves garlic, very finely minced
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1/4 cup plain yogurt
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3 tablespoons extra virgin olive oil, plus more for drizzling
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1/4 teaspoon smoked paprika
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minced fresh parsley