Chickpea & Sesame Dip

Chickpea and Sesame Dip (from Patricia Wells’ Salad as a Meal)

1 can chickpeas

*she recommends home-cooking chickpeas; the recipe is in the book

2 garlic cloves

4 tbsp freshly squeezed lemon juice

3 tbsp tahini

1 tsp fine sea salt

2 tbsp sesame oil

1/4 C cilantro leaves

1/8 tsp paprika

Drain and rinse canned chickpeas.  Put chickpeas, garlic, lemon juice, tahini, salt, cilantro and 1 tbsp of the sesame oil in a blender or food processor.  Add water to reach desired consistency.  Garnish with remaining tbsp oil and paprika to serve.

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