This recipe comes from Scott Joesph’s blog.
Make 2 cups
15-ounce can garbanzo beans, drained and rinsed
3 tablespoons water
4 tablespoons lemon juice
1 clove garlic, peeled
2 teaspoons ground cumin
2 teaspoons coriander
1 teaspoon paprika, plus more for garnish
1 tablespoon olive oil, plus more for drizzling
1/2 teaspoon coarse salt
Combine all ingredients in a food processor or blender until smooth, scraping sides of bowl.
Transfer to a bowl and drizzle with olive oil and sprinkle with paprika. Cover and refrigerate up to a week.
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