INGREDIENTS
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•One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
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•1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
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•1/4 cup (59 ml) tahini (we used Krinos)
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•Half of a large garlic clove, minced
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•2 tablespoons olive oil, plus more for serving
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•1/2 to 1 teaspoon kosher salt, depending on taste
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•1/2 teaspoon ground cumin
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•2 to 3 tablespoons water
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•Dash of ground paprika for serving