Ingredients:
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- ¼ cup lemon juice (about 1 large lemon)
- ¼ cup Lemon Premium Olive Oil
- 2 garlic cloves, minced
- 2 tablespoons tahini (sesame seed paste)
- ½ teaspoon ground cumin
- Himalayan Sea Salt to taste
- 2 to 3 tablespoons water
- Paprika, for garnish
- Fresh parsley, chopped, for garnish
- Extra chickpeas, for garnish
Instructions:
- In a food processor, combine the chickpeas, lemon juice, Lemon EVOO, garlic, tahini, and cumin. Process until the mixture is smooth.
- If the hummus is too thick, add water one tablespoon at a time, processing until it reaches your desired consistency.
- Taste the hummus and add salt as needed. Blend again to mix the seasoning thoroughly.
- Transfer the hummus to a serving dish. Drizzle a little Lemon EVOO over the top. Sprinkle with paprika, fresh parsley, and a few whole chickpeas for garnish.
- Serve your Lemon Garlic Hummus with warm pita bread, vegetable sticks, or as a spread for sandwiches and wraps.