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Mediterranean sumac is not the same plant as American poison sumac. Its lemony flavor is kinda like a cross of lemon juice and paprika.
Two 15-ounce cans chickpeas (garbanzo beans) drained, liquid reserved
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup tahini, stirred well
5 tablespoons freshly squeezed lemon juice
1/4 cup extra-virgin olive oil, plus extra for service
Powdered sumac and/or smoked paprika to taste, optional
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 DAPHNE
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