Hummus

Hi all! This recipe for hummus is really easy and is so much better than store-bought. Feel free to tinker with the recipe to make it how you like it, but don’t expect it to stay in your house for long! Also, this recipe can be doubled or tripled if needed.

Ingredients

3/4 cup of garbanzo beans, skins taken off (you don’t have to do this, it just makes a smoother hummus)

reserved garbanzo bean water from can - 5 tablespoons (or more)

Tahini - 6 tablespoons

Salt - 1/2 tsp

2 garlic cloves

1/2 juice of lemon

splash of olive oil

parsley - for garnish

smoked paprika - for garnish

fried chickpeas (optional) for garnish (to make fried chickpeas, just put 1/4 cup of drained chickpeas on sheet pan - add a splash of oil and whatever seasoning you like, I use smoked paprika, salt and pepper. Bake for 30 minutes at 350 or until crispy and dry.)

Put garbanzo beans, reserved water, lemon juice, garlic cloves, salt, and tahini into a food processor. Blend until very smooth. If the hummus is too thick for you, thin out with the reserved water. Serve in a bowl topped with olive oil, chopped parsley, fried chickpeas and smoked paprika. Can be refrigerated for 2-4 days before spoiling.