Recipe: Hummus

Hummus

• 4 garlic cloves (or use garlic powder) 
• 2 cups canned chickpeas, drained and rinsed (steam them for extra smooth and flavorful hummus) 
• 4-8tbsp olive oil
• 1 1/2 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
• 2 tablespoons water or liquid from the chickpeas
• 8 dashes hot sauce or sprinkle of Cayenne for heat
• Optional...
• 1/2 teaspoon ground cumin (optional)
• 1 pinch paprika
• 1 sprig fresh parsley, chopped

Directions

• Turn on the food processor with steel blade and drop in garlic and process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed or as smooth as you would like. (If too thick add tablespoon water or olive oil!) 
• Taste, for seasoning, and serve chilled or at room temperature with crackers or veggie sticks 
• Can store in fridge  3-5 days or freeze up to 6 months, this recipe has been adapted from barefoot contessa recipe