- 1 can 15 oz. boiled chickpeas
- 2 tbsp. extra virgin olive oil
- 1 tsp crushed garlic
- 2 tbsp. sesame paste
- 1 tbsp. lemon juice
- ½ tsp. salt
- Drain the chickpeas, reserving two tablespoons of the liquid.
- In the food processor, mix the chickpeas, the two tablespoons of the liquid from the chickpeas and the rest of the ingredients until creamy.
- Serve on a plate, decorate with paprika and serve pita chips.
- NOTE: You can soften the chickpeas if you prefer them NOT canned.