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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).

Jerome Gabriel