The Soup Diva

• ¼ cup toasted sesame seeds (or tahini)
• 1 16 oz can garbanzo beans
• 2-3 tablespoons lemon juice
• 2 tsp minced garlic
• 2 tsp ground cumin
• ½ tsp paprika
• 8 drops Sriracha
• Salt to taste
• Olive oil

Put sesame seeds in blender or food processor and add enough olive oil to cover. Blend for 2 minutes and check consistency – the goal is a thick yet pourable texture. Add more oil and blend longer if needed. When 80% or more of seeds are pulverized, you are ready for the next step. [If you have prepared tahini, just add ¼ cup of that instead.]

Drain beans, reserving liquid from can. Add beans, about ¼ cup liquid, and all remaining ingredients and blend until smooth. Add more liquid, oil and seasonings as needed. Serve immediately with fresh, warm toasted pita bread, or cover and refrigerate. Makes about 1 ½ cups.

For proper presentation, pour into a wide shallow bowl, make a well in the center, and drizzle olive oil into the well. Sprinkle lightly with paprika.