Making your own hummus is quite easy and will taste better than the store bought. There are so many variations you can make but this classic recipe will give the base and can be enjoyed as is. Simple recipes make me happy and having hummus on hand in the fridge allows me to use for snacks, and for lunch in veggies wraps. The flavours can be adjusted to your liking, by adding more salt, spice, heat or decreasing the amounts. Taste as you go and you will not be disappointed. Instead of water I often use the water that is in the can of the chickpeas to give the dip added flavour. You can also take the time to pop the skins off the chickpeas to make it even smoother and creamier. Make sure that if you serve it as a dip make a well in the middle of the dip and add some cold pressed olive oil or roasted peppers or roasted pine nuts in the middle for an extra burst of flavour.
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1- 15 oz can of organic chickpeas (save the water from the can)
1 clove of garlic smashed
1/4 cup of olive oil or avocado oil
2 tablespoons freshly squeezed lemon juice
3 tablespoons tahini
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
3-4 tablespoons water or aquafaba (liquid from chickpeas)
1. In a food processor with the ‘S’ shaped blade at the chickpeas, garlic, oil, lemon juice, tahini, cayenne pepper, sea salt and paprika and mix until creamy.
2. Add the water to get the desired creamy consistency.
3. Keep in refrigerator for up to 4 days.