"Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup...."
INGREDIENTS
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One 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
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1 small garlic clove, smashed
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1 tablespoon fresh lemon juice
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1/4 cup tahini
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Extra-virgin olive oil
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Pinch of sweet smoked paprika
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Kosher salt
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Pita chips or crudités, for serving