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)

  1. 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. 

  2. Transfer to a serving bowl, and sprinkle with paprika. Serve with corn chips, flat bread, or veggie sticks.

Makes 1 1/2 cups 

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