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Ingredients
  • 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
  • ½ cup tahini, with some of its oil
  • ¼ cup extra virgin olive oil
  • 2 cloves peeled garlic, or to taste
  • Juice of 1 lemon, plus more as needed
  • Salt and freshly ground black pepper
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Chopped fresh parsley leaves for garnish
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