Recipe by Sheldon Lukow of Butchertown Hall in Nashville, Tennessee
2 cups canned chickpeas, drained with liquid reserved
½ cup tahini
¼ cup smoked brisket fat (or substitute rendered bacon fat), plus more for drizzling
2 garlic cloves, peeled
Juice of 1 lemon
1 tablespoon ground cumin
1 tablespoon sumac
1 teaspoon paprika
Salt to taste
Chopped cilantro for garnish
Pita bread or chips
Pro tip: lightly toss pita bread in oil and put it on the grill. It adds a nice char and crisps it for easier scooping.
Place chickpeas and reserved liquid, tahini, ¼ cup brisket or bacon fat, garlic, lemon, cumin, sumac, and paprika into a blender or food processor. (A blender will yield a smoother product.) Blend until smooth and well incorporated. Season with salt to taste.
To garnish, drizzle extra fat over top and sprinkle with chopped cilantro. Serve with pita or chips.