1/3 cup extra-virgin olive oil
1 can garbanzo beans/chickpeas, rinsed and drained
3 tablespoons tahini, plus more to taste
3 tablespoons fresh lemon juice, plus more to taste
1 teaspoon sea salt, plus more to taste
1 teaspoon minced garlic (1 clove), plus more to taste
Pinch of ground cumin, plus more to taste
Pinch of cayenne pepper, plus more to taste (optional)
Pinch of sweet paprika, to serve
Throw all of the ingredients into a high-speed blender, and blast on high until smooth and creamy. Tweak the tahini, lemon juice, salt, garlic, cumin, and cayenne pepper to taste.
Garnish with sweet paprika and a drizzle of olive oil, and serve with chips, crackers, veggie sticks, or slathered on sandwiches or wraps.
The first batch I did ‘classic’ on toast topped with sliced tomatoes and some cracked pepper. Then, I had some kale I needed to use, plus my body was wanting some greens even though I wasn’t so I dumped a bunch of kale into the food processor with the hummus, blended it up, added some more of the seasoning, etc. and it was crazy good.
*The basics of this recipe is from ‘The Blender Girl’. Then I added kale into the food processor to make a completely different hummus experience.