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3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
2 to 3 cloves garlic
1/4 cup tahini
1/4 cup fresh lemon juice
1 1/2 teaspoons paprika
2 tablespoons barbecue sauce
2 to 3 tablespoons cayenne hot sauce
1 tablespoon distilled white vinegar
Kosher salt
Photograph by Raymond Hom
Courtesy of Food Network Magazine
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