INGREDIENTS
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1 cup dried chickpeas
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4 cups water, plus 3 cups if you soak and drain the beans
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1 teaspoon kosher salt
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1/2 cup tahini
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3 tablespoons fresh lemon juice (from 1 lemon)
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2 cloves garlic, chopped
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1/4 teaspoon ground cumin
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1 teaspoon kosher salt
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1 tablespoon chopped fresh flat-leaf parsley
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1/4 teaspoon paprika
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2 tablespoons extra-virgin olive oil