INGREDIENTS
1 3/4 cups
cooked or 1-14 oz. can chickpeas (drained and rinsed)
1/4 cup
olive oil
3
garlic cloves
2 tbsp
lemon juice
2 tbsp
tahini
1 tbsp
cayenne pepper hot sauce (or to taste)
2 tsp
paprika
1 tsp
dried thyme
1/2 tsp
black pepper
1/4 tsp
salt
1
scallions (chopped)