1 15-oz. can of chickpeas (sometimes labeled garbanzo beans)
1/3 cup tahini
2 tablespoons olive oil
4 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons horseradish, freshly ground or jarred
Drain chickpeas and set aside the liquid. Combine all ingredients in blender or food processor and blend on low until smooth. If needed, gradually add reserved liquid from the chickpeas to aid in blending. Sprinkle with paprika and drizzle with olive oil before serving.