One 15-ounce can chickpeas, also called garbanzo beans
1/4 c lemon juice (about 1 large lemon)
1/4 c + 1 TB tahini
1 tsp garlic powder
3 TB Extra Virgin olive oil, plus 1-2 TB for serving
1/2 to 1 tsp pink Himalayan salt, depending on taste
2-3 TB water
Dash of ground paprika for serving
1. In the bowl of a food processor, combine tahini and lemon juice. Process for 30 seconds. Scrape sides and bottom of bowl and process again for 30 seconds. This processing time helps “whip” the tahini, making the final product (hummus) smooth and creamy.
2. Add the olive oil, garlic powder, and 1/2 tsp salt to the whipped tahini and lemon juice. Process for 30 seconds. Then scrape sides of bowl and process for another 30 seconds.
3. Open can of chickpeas, drain liquid, and rinse well with water. Add the chickpeas to the processor and process for 30 seconds. Taste mixture, and add remaining 1/2 tsp of salt if desired. Scrape sides of bowl, and process for 20-30 more seconds until thick and smooth.
5. Scrape the hummus into a bowl, drizzle 1-2 TB of olive oil over the top, and sprinkle lightly with paprika. Serve with veggies, chips, bread, or spread onto a sandwich.