1. Place the drained chickpeas, and garlic in a food processor and pulse until finely chopped. 2. Add reserved liquid, tahini, lemon juice and 1/3 cup of Olive Oil and process until smooth consistency is reached. (Gradually add a Tablespoon of Olive oil at a time until light and fluffy texture is reached if necessary). 3. Add remaining spices. 4. Refrigerate for at least 6 hours to let flavors blend. Best if made the day before and given 24 hours in refrigerator. 5. I like to serve the hummus in a clear glass bowl. I drizzle extra virgin olive oil over top and sprinkle with a little paprika. Serve with fresh pita bread, pita chips, crackers, and/or veggies. ---------------------------------------------------------------------------
Nutrition
Ingredients
