Serves: 14-16 (approx. 2 Tbsp per serving)
1 cup dried, cooked OR 2 cans chickpeas, reserve liquid
2 cloves of organic garlic
juice of half a large lemon, seeds & pulp removed
¼ cup organic tahini
Himalayan Pink Salt to taste
6-8 (approx. 1 tsp) shakes of cumin
4-6 dashes (approx. ¾ tsp) of sweet paprika
2 dashes (approx. ¼ tsp) of cayenne
Rinse one cup of dried chickpeas—place in a pot with 3 cups of water. Bring to a boil, reduce heat to simmer and cover. Cook for 1 ½ -2 hours. Drain beans, but reserve the aquafaba (cooking water). The beans should be soft when bitten into but not mushy.
Place drained chickpeas, lemon juice, and tahini in a food processor. Taste, then add salt, cumin, paprika, and cayenne as desired. Gradually add the reserved liquid to loosen the mixture to your desired consistency as the beans break down.
Blend until creamy. Adjust seasonings as you go.
Hint: Lean towards a lighter hand on the spices. You can always add more, but you can’t take it out.