1 cup cooked or no salt added canned chickpeas
1 garlic clove, minced
1/3 cup tahini (sesame puree)
2 teaspoons extra virgin olive oil
½ teaspoon salt
Dash of cayenne pepper, to taste
Dash of paprika, for garnish
Carrot Sticks, for serving
Place chickpeas in a food processor, reserving a few for garnish. Add the garlic, tahini, olive oil, salt, and cayenne pepper to the food processor. Puree until smooth.
Add water, tablespoon by tablespoon, to get an extra creamy consistency (you should need less than ¼ cup in total) Scrape down the sides of the food processor, and puree for 1 to 2 additional minutes. Taste and adjust seasonings if necessary.
If not serving immediately, store in a container with a lid in the refrigerator. Otherwise, spoon onto a small round dish. Using the back of a spoon, make dents in the top and fill the dents with olive oil.
Sprinkle paprika and arrange remaining chickpeas on the top. Serve with carrot sticks.