(4-6 snack portions)
1 15 oz organic canned chickpeas
1/4 cup tahini
1/4 cup fresh lemon juice
2 tbsp. olive oil
1 tsp. sea salt
1/2 large garlic clove, minced
1/2 tsp. ground cumin
paprika, to taste
In a food processor, combine tahini and lemon juice. Pulse for 1 minute, or until smooth and creamy.
Add olive oil, garlic, cumin and salt to the whipped tahini. Drain water from chick peas then pour in half into the food processer. Pulse for one minute, stop, and scrape sides. Then, add the rest of chick peas until smooth and creamy. If too thick, add a tsp. or 2 of water.
Serve with sprinkle of paprika on top.
Goes fabulously with any veggie tray!
The hummus is great! I don’t have a food processor but I was able to get it creamy enough with my bullet & blender. I’ll be freezing 1/2 of it. Really yummy with the coconut, flaxseed crackers.
I’m so glad your loving these recipes!!!