2 15oz. cans of chickpeas
1/3 cup fresh lemon juice
1/4 cup tahini
1 Tbs of toasted sesame oil
2 gloves garlic, chopped
1/4 tsp cayenne pepper
1 tsp salt
paprika and olive oil for serving
Reserve 1/4 cup of liquid from 1 can of chickpeas. Rinse remaining chickpeas in colander. Process chickpeas, reserved liquid, lemon juice, tahini, garlic, sesame oil, cayenne, salt in a food processor until smooth! Refrigerate covered for up to one week. Serve with a drizzle of olive oil and a sprinkle of paprika!
