.

Ingre­di­ents
(Yields 4–5 cups)

• Strainer for chick peas
• Food Proces­sor
• Grill pan
• 2 large cans of chickpeas/garbanzo beans, drained and rinsed
• 1/2 cup Tahini paste (aka Sesame Seed Puree)
• 5 cloves of gar­lic, minced finely
• Zest and juice and pulp of 2–3 lemons
• 1 table­spoon cumin
• 1/2 tea­spoon of dried, crushed red pepper
• 2 tea­spoons Kosher Salt
• 1 tea­spoons fresh ground pepper
• 1/8–1/2 cup of extra vir­gin oil
• 1 tea­spoon of good paprika
• Up to 1/2 cup of fresh water
• Pack­age of pita bread

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