Makes approximately 14 servings • Adapted from The Mayo Clinic 

  • 2 cans (16 ounces each) of reduced-sodium chickpeas, rinsed and drained except for 1/4 cup of liquid
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon paprika
  • 3 tablespoons tahini (sesame paste)*
  • 2 tablespoons chopped Italian flat-leaf parsley

*Note: If you need to follow a gluten-free diet, check the label to make sure the brand of tahini is gluten-free.

  1. Using a blender or food processor, puree the chickpeas. Add the olive oil, lemon juice, garlic, pepper, paprika, tahini, and parsley. Blend well.
  2. Add the reserved liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
  3. Serve immediately or cover and refrigerate until ready to serve.

Nutritional Facts: Serving Size: 3/4 cup – Calories per serving: 88, Protein 4g, Carbohydrate 9g, Fat 4g