INGREDIENTS
14 oz
or 400 g cooked chickpeas (garbanzo beans)
1/4 cup
or 60 ml reserved broth from boiling chickpeas or from can
3 tbsp
extra virgin olive oil, (E.V.O. oil)
1
medium lemon (I used Meyer lemon) juiced about 3 tbsp juice
1/2 tsp
granulated garlic
1 tsp
salt
black pepper
olive oil
extra cooked chickpeas
paprika
parsley, dried or fresh
immersion blender or regular blender
small bowl
serving bowl