2-3tablespoonsfreshly squeezed lemon juicemore as needed
2-3small cloves garlic
¾teaspoonkosher saltor more to taste
Water as needed
For the Topping
1 ½cupscherry tomatoesquartered
4Persian cucumbersdiced same size as tomatoes
¼medium red onionsmall dice
½lemonjuiced
Salt and freshly ground black pepper
Sumac or paprika
1 to 2tablespoonsfinely chopped herbsor a mix of parsley, mint, and chives, plus more for garnish
Instructions
In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips.
Notes
I know it sounds crazy, but peeling the chickpeas is the best way to achieve a perfect creamy texture.