1 cup cooked chickpeas
1 lemon, juiced
¼ cup tahini
½ garlic clove, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
Salt to taste
2 tablespoons water
Dash ground paprika, for serving
- In a food processor, combine all the ingredients (apart from the water and the paprika) and blend for about 2 minutes.
- The hummus will likely be too thick or still have tiny bits of chickpea in it. To ﬁx this, slowly add 2 tablespoons of water until you reach the perfect and desired consistency.
- Add salt to taste.
- Serve the hummus with a drizzle of olive oil and a dash of paprika.
Recipe and photo courtesy of Mediterra.
Saturated Fat: 2.5g