1 cups dried chickpeas, soak overnight, or 1 can
1-2 cloves garlic, depending on your tastes
1 oz macadamia nuts and 1 oz sesame seeds, or 2 oz sesame seeds
juice of one small or medium lemon
1 tsp cumin
herbs to taste, e.g., basil, cilantro, parsley, dried or fresh (optional)
Cook the chickpeas if dried. Cook them in veggie stock and garlic to add flavor, if desired. (save the bean juice for "bean tea," i.e., something to drink later on).
Combine some of the bean water, lemon juice, and nuts and seeds in the blender, blend until smooth. Let it blend for a long enough time to get those sesame seeds all ground up. Add the garlic, cumin, and beans and blend until smooth, adding enough bean water for desired consistency. Add the herbs and pulse until they are well-mixed but not too finely blended. Put in a bowl, and add the paprika on top to make it look pretty.
I like the macadamia nuts because they add some richness and creaminess, to make up for the olive oil which we don't add/