INGREDIENTS
2
garlic cloves, mashed and roughly chopped
2 15 ounce cans
of chickpeas (garbanzo beans), drained
2/3 cup
tahini (roasted, not raw)
1/4 cup
freshly squeezed lemon juice
1/2 cup
water
1/4 cup
olive oil (plus more for garnishing)
1/2 tsp
salt
Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley