I love this recipe because it uses miso paste and doesn’t require the addition of extra oil . . .
2 cups of chickpeas, dry and soaked or from a can.
1 tbsp miso paste
2 tbsp soy sauce
1 tsp paprika
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/4 cup tahini
2 cloves garlic
1/2 tsp salt
- Put chickpeas, water, and all above ingredients in the food processor and blend.