• 2 cups drained well-cooked or canned chickpeas, liquid reserved
• 1/2 cup tahini (sesame paste), optional, with some of its oil
• 1/4 cup Hiç RESERVE Extra-Virgin Olive Oil, plus oil for drizzling
• 2 cloves garlic, peeled, or to taste
• Salt and freshly ground black pepper to taste
• 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
• Juice of 1 lemon, plus more as needed

Directions

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.