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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