Preparation Time: 15 min.
400 grams Can Chickpeas
4 tbsp Tahini
2 Cloves Garlic Minced
Juice of 1 Lime
2 tbsp Greek Extra Virgin Olive Oil
1 tsp Paprika
Salt to taste
Drain the chickpeas and keep the aquafaba liquid aside.
In a blender, place the chickpeas, tahini, garlic, lime juice, olive oil, paprika, salt, and two tablespoons of the aquafaba liquid; blend until smooth. If it is too thick, add 1 or 2 tablespoons of the aquafaba liquid and blend again.
Serve chilled with a drizzle of olive oil and a sprinkle of paprika with warm pitta bread.
NB: You can also use standard extra virgin olive oil.