In a food processor, blend together tahini, liquid from chickpeas, lemon juice, lemon zest, garlic and cumin until smooth and thoroughly mixed together.
Add chickpeas to processor and blend until creamy and a dip consistency is achieved. If necessary, add water to thin mixture. Salt to taste. Let rest 20 minutes for flavors to meld.
Garnish with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika. Serve with grilled or toasted pita bread cut into wedges.
2/3 C Tahini Sauce
2 Lemons zest and juice only
1 tsp Cumin
1 clove Garlic finely minced
1 Can (15 oz)
Chickpeas & Liquid
Extra Virgin Olive Oil
6 to 8 Pitas
grilled or toasted, cut into wedges