Tip: click step to get into cook mode
Pulse the chickpeas 8 to 10 times in a food processor.
Add the tahini, garlic, lemon juice, salt, and ice water. Process until it reaches your desired consistency.
We like it super smooth so I usually up adding up to another ¼ cup water.
Serve on a platter drizzled with good olive oil and sprinkled with sea salt and paprika. Store in an airtight container in the refrigerator for up to 1 week.