For cool plating, save a dozen of the chickpeas to scatter on the top along with a teaspoon of paprika and a tablespoon of olive oil.
1 can chickpeas, drained and rinsed, saving the water
1/4 cup lemon juice
2 cloves garlic, chopped finely
2 teaspoons ground cumin
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
3 tablespoons tahini
1 teaspoon salt
2 tablespoons olive oil
2 to 4 tablespoons chickpea liquid
YIELD: 1 1/2 cups
COURSE: Appetizers Tapas Meze
- Combine all ingredients in a food processor or blender. Blend until smooth.
- For interesting alternatives you can blend in a jarred red pepper, or fry up an onion and blend it in. Two tablespoons of tomato paste is a third way to change it up.