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  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • Pinch of smoked paprika
  • 1 teaspoon extra-virgin olive oil


  1. Place chickpeas, tahini, lemon juice, garlic and salt in the bowl of a food processor. Process until mixture forms a smooth paste. Spoon the hummus into a deep dish. Sprinkle paprika on top and drizzle with olive oil. Makes about 2 cups.
Recipe by Jennifer Perillo

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The recipe was originally published as Easy Hummus Dip on

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