Photo: Ditte Isager

• 1 clove garlic, chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 tsp. salt
• 2 Tbsp. lemon juice
• 2 Tbsp. tahini (sesame paste)
• 2 Tbsp. olive oil
• 2 Tbsp. water
• Paprika (optional)

Combine garlic, chickpeas, salt, lemon juice, tahini, olive oil, and water in a food processor and pulse until smooth, scraping the sides of the bowl as necessary. Season to taste with salt, olive oil, or paprika, if desired. Refrigerate up to 7 days.

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