- 1/2 cup of tahini
- 1/4 cup of lemon juice
-1/4-1/2 cup of water
- 1 small clove of garlic
- 13 oz can of garbanzo beans (chickpeas)
-salt and pepper to taste
-extra virgin olive oil and smoked paprika to garnish
In the food processor, combine lemon juice, tahini, and 1/4 cup of water until the mixture becomes whipped and creamy. Add the clove of garlic and half the chickpeas at a time, add the first half to the tahini mixture. Blend until smooth and repeat with the second half of the chick peas for a smooth texture.. If the hummus is still too chunky, slowly add in more water to create the perfect consistency. Season with salt and pepper, then garnish with a good drizzle of olive oil and a dash of paprika. Store in the refrigerator for up to a week and enjoy.