Ingredients

• 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

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Instructions

1. Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 1/2 teaspoons salt in a food processor. Puree until smooth and creamy.
2. Photograph by Raymond Hom