• 1 15½-oz can chickpeas, drained and rinsed
• 3-5 garlic cloves (more or less to taste), crushed
• 3-4 tbsp tahini (more or less to taste)
• 1 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• ½ tsp ground cumin (or more to taste)
• ½ tsp kosher salt
• ½ cup fresh basil, chopped
• ½ cup scallions (white and green parts)
• freshly ground black pepper (to taste)

Garnish

• lemon, lime or orange slices
• paprika for garnish

1. Place the chickpeas and garlic in a food processor and process until smooth.  Gradually add the tahini, olive oil, lemon juice, cumin and salt and process until completely smooth
2. Add the basil and scallions and process until fully incorporated.  Season with pepper if desired
3. Transfer to a serving bowl and serve immediately, garnished with lemon slices and paprika, or cover and refrigerate for up to 2 days

Serving Suggestions

• celery sticks
• baby carrots or carrot sticks
• snow peas
• toasted pita bread
• chips