400 gr of chickpeas LA COMANDANTA
1 piece of white onion
50 ml olive oil
Juice of ½ lemon
1 clove garlic
Paprika to taste
Cumin to taste
2 tablespoons of tahini * (you can make it at home or buy it)
½ cup of Mexican toasted Sesame
¼ cup of water
⅓ cup olive oil
Brown the sesame seeds without oil until it changes color. In a processor, grind it with the rest of the ingredients.
Cook the chickpeas with a tablespoon of Artisanal Salt and a piece of onion. Drain well. In a processor or blender, mix with the rest of the ingredients.