UMBC Eats Community Cookbook Recipe of the Week

Ingredients:

In a food processor, combine tahini and lemon juice and process for 1 minute. Scrape sides and process for 30 seconds more. Add olive oil, garlic, cumin, salt and paprika and process until well-blended. Drain the chickpeas, reserving some of the liquid from the can. Add half the chickpeas to the food processor and process for 1 minute. Scrape sides and add remaining chickpeas. 

Process until smooth, 1-2 minutes more. If the mixture is too thick, add reserved chickpea liquid and process until it reaches a creamy consistency. Taste and add additional lemon juice, olive oil, cumin, salt, or paprika to your liking.