recipe 
yields
Makes 2 cups
2 cups well-cooked or canned chickpeas, drained, liquid reserved
½ cup tahini
¼ cup Holy Smoke Smoked Olive Oil, plus more for drizzling
2 cloves garlic, peeled (or to taste)
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, plus more for garnish
Juice of 1 lemon (possibly more to taste)
Garnish: Fresh parsley leaves
Ingredients
steps
Add everything except the parsley to a food processor and process. Add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning. Serve drizzled with olive oil and sprinkled with cumin or paprika. Garnish with fresh parsley leaves.
From Meet the Makers: Max Blackman and Kyle Payne of Holy Smoke Olive Oil.
Date Published: 03.16.21
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- From Max Blackman and Kyle Payne of Holy Smoke Smoked Olive Oil, Charleston
