(15-oz.)
can chickpeas, drained and liquid reserved
1
clove garlic
1
tsp.
kosher salt
1/3
cup
tahini (sesame seed paste)
3
tbsp.
fresh lemon juice
1
tbsp.
olive oil
1/4
tsp.
hot sauce
1/4
tsp.
paprika
Pita chips, sliced cucumber, cherry tomatoes, sliced carrots and celery
Directions
Preheat oven to 350°F. Remove white papery skin peel from shallots. Wrap shallots in foil. Bake 1 hour; cool 10 minutes.
Combine shallots, chickpeas, garlic, salt, tahini, lemon juice, olive oil, 3 to 5 tablespoons of liquid from chickpeas and hot sauce in work bowl of food processor; process until coarsely puréed. Remove to serving bowl and sprinkle with paprika. Serve chilled or at room temperature with pita chips and vegetables.
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