Lemon + Garlic Hummus

INGREDIENTS

2 small/medium cloves of garlic

1 14-ounce can chickpeas, drained and rinsed, or 1+1/2 cups cooked chickpeas.

3 to 4 tablespoons fresh lemon juice 

1 tablespoon tahini.

3 to 4 tablespoons refined avocado oil or light-tasting olive oil, to taste, plus more for drizzling.

3/4 to 1 tsp fine sea salt, to taste.

1/4 tsp freshly grounded black pepper.

Sweet Paprika, for garnish.

DIRECTIONS

Mince or chop the garlic fine by hand or in a food processor.

Add chickpeas the lemon juice and tahini. Process until combined. Scrape down the processor bowl.

With the motor running, slowly add  in the avocado oil and process for a good minute or two longer or until the hummus is smooth.

Add salt to taste and the pepper and process again.

Spoon the hummus into a container, cover, and refrigerate for a few hours or overnight (this allows the flavours to mingle) or enjoy it immediately if you can’t wait.

Serve with a drizzle of olive oil and sprinkle of paprika.