Ingredients

• 2 (400 g) cans chickpeas, I used California Garden
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/2 cup virgin olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper, finely ground
• 1/2 cup ice (more or less)

Instructions

1. Empty two cans chickpeas onto medium saucepan with juices. Cover with water and heat to a boil to soften beans.

2. Drain beans well. Put in food processor and mix until fairly smooth. Scrape as necessary.

3. Add tahini, salt, garlic powder and black pepper.

4. Process until incorporated.

5. Scrape down bowl and add lemon juice. Process again.

6. Add olive oil and process until smooth.

7. Finally add ice and continue processing to a very smooth texture without becoming runny.

8. Serve on a plate with more olive oil. Sprinkle with paprika. Serve with warmed pita bread.