Yields about 4-5 cups of hummus.

↠ Ingredients ↞

Chickpeas aka the garbanzo beans, 2 regular sized can (15oz/425g)

Lemon juice, of 2 lemons

Garlic, 4 large cloves microplanned

Tahini, 2 heaping tablespoons

Olive oil, 1/2 cup

Turmeric, 1 tsp ground (or 2 tsp fresh)

Himalayan sea salt, 1 tsp

Pepper, 1/2 tsp ground

Water, 7 tablespoons

↠ Method ↞

  1. rain chickpeas with a colander and rinse well with water.
  2. In a blender or food processor, add chickpeas, lemon, garlic, tahini, olive oil, turmeric, salt, pepper, and water.
  3. Blend on medium for 1 minute or until smooth.
  • Top hummus with a drizzle of olive oil and smoked paprika before serving.
  • Enjoy hummus as a snack on celery sticks, or as a dip with cucumbers, raw beets, cherry tomatoes, or any other veggies you desire.
  • Hummus works well as a spread on toast or wraps.
  • A great addition to any buddha bowl or salads as well.

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