two 15-ounce cans chickpeas, drained and rinsed
1/2 cup olive oil, plus more for drizzling
juice of 1 lemon
2 garlic cloves
1.5 teaspoons kosher salt
1 Tablespoon tahini (recipe posted below)
1/4 teaspoon black pepper
1/4 teaspoon sweet hungarian paprika
(jazz it up with any other spices/seasoning, more garlic, etc).
in a blender, combine all the ingredients except the paprika and pulse on high speed for 30 seconds.
Scrape down the sides of the bowl and puree until smooth.
adjust the consistency and thickness to the desired level by adding the oil a little at a time.
sprinkle with paprika.
just before serving drizzle a little oil on top if desired. :)
and viola! healthy snack with pita chips, veggies, etc..
or put it on sandwiches/pitas :)
1 cup sesame seeds
1/3 cup olive oil
heat a saute pan over medium-high heat.
add the sesame seeds and toast lightly, about 2 minutes, shaking the pan to prevent burning.
remove from heat and let cool.
add the toasted sesame seeds to a food processor or blender, pour in the olive oil, and pulse on high for 2-4 minutes, until the tahini is somewhat smooth.
scrape into a airtight container, and store in the fridge for up to 2 weeks.
Side note: i actually use sunflower seeds instead of sesame seeds.
i did it on accident once, and actually like the taste better. who knew? :)