1 can (15 ounces) chickpeas
1½ tablespoons tahini (sesame seed paste)
3 small cloves garlic, smashed
3 tablespoons olive oil
2-4 tablespoons lemon juice (from 1 lemon)
Pinch of kosher salt
½ teaspoon paprika or ore to taste
2 tablespoons chopped cilantro, for garnish
Drain the chickpeas, reserving about ¼ cup of the bean juice. Put the chickpeas in a food processor with the tahini, garlic, olive oil, lemon juice, salt and paprika; process until smooth. If it seems too thick, add a bit of bean juice and give it another whirl.
Transfer to a serving bowl, smooth surface and garnish with chopped cilantro.
Makes about 1½ cups (serves six to eight).