The recipe uses a 15 oz can of Goya chickpeas (mostly drained), 4 cloves of garlic (root ends removed), the juice of 2 lemons, 1 cup of tahini, 1 teaspoon of sweet paprika, 1 1/2 teaspoons of fine sea salt, and approximately 8 ice cubes.
All ingredients are processed in a food processor. First, chickpeas, garlic, and lemon juice are processed at high speed for about 5 minutes. Then, tahini is added and processed for about 30 seconds. Finally, paprika, salt, and ice cubes are incorporated, processing for another 2 minutes or until a creamy consistency is achieved. Additional ice cubes can be added if needed.
I keep it simple and delicious: In processor bowl:
1 15 oz can Goya chickpeas mostly drained 4 cloves garlic, root ends removed Juice of 2 lemons
Process at high speed about 5 minutes.
Add 1 cup tahini and process about 30 seconds.
Add about 1 tsp sweet paprika and 1 1/2 tsp fine sea salt and about 8 ice cubes.
Process for additional 2 minutes. If not creamy enough, add more ice cubes and process until blended in.
You're done!
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