Creamy Chickpea Gazpacho

Ingredients

• 1 15-ounce can chickpeas (garbanzo beans), drained (only 1/2 cup goes into the soup; you'll roast the rest)
• 3 tablespoons + 2 teaspoons extra-virgin olive oil (divided)
• 1 1/2 pounds fresh ripe tomatoes (cored and diced large (I usually use an heirloom mix but other types work just fine too))
• 1 medium cucumber (peeled and diced large)
• 1 small shallot (approx. 1 ounce, peeled and roughly minced)
• 2 medium cloves garlic (peeled and minced)
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Additional smoked paprika (diced cucumber and diced tomato for topping)

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