chickpeas (garbanzo beans) lemon juice tahini garlic cloves olive oil, cumin & sea salt
Rinse and drain the chickpeas. Reserve at least ⅓ cup of bean liquid.
Place all the ingredients in a high-speed blender and insert the tamper in the top.
Process until smooth, about 30 seconds (up to a minute for a creamier texture). Add more liquid if you like a thinner consistency. Taste and add more salt if desired.
Place in a serving bowl and drizzle with additional olive oil if desired, and top with paprika or sumac and parsley. Eat and enjoy!