Easy 5 Minute Hummus
1/4 cup extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice, plus more to taste
1 15oz/425g tin garbanzo beans/chickpeas thoroughly rinsed and drained
3 tablespoons hulled tahini, plus more to taste
3/4 teaspoon Celtic sea salt, plus more to taste
2 cloves garlic minced, plus more to taste
pinch cayenne pepper (optional)
pinch sweet paprika (optional, for garnish)
In a food processor fitted with the S blade or a high-speed blender puree the olive oil, lemon juice, chickpeas, tahini, salt, garlic, and pepper for 30 to 60 seconds until creamy. A blender will produce a smoother, finer-textured dip. If you prefer a more rustic, chunky texture use a food processor. Tweak flavors to taste. You may like more garlic and salt.
Transfer to a serving bowl, and sprinkle with paprika. Serve with corn chips, flat bread, or veggie sticks.
Makes 1 1/2 cups