Ingredients
1 (15 oz.) can chickpeas (about 1 1/2 cups)
1/3 cup tahini
3 tablespoons lemon juice
1 tablespoon olive oil
1-3 garlic clove , minced
1/2 teaspoon ground cumin
1/2 teaspoon Selina Naturally Celtic Sea Salt
3 to 5 tablespoons juice from chickpeas, as needed for texture
Directions
Drain and rinsed the chickpeas, then add them to the bowl of a food processor fitted with an "S" blade. (Alternatively, you can use a blender, instead.)
Taste and adjust any seasoning as needed, adding more lemon juice or tahini, if desired. I usually add 1/4 teaspooon more salt, and sometimes another garlic clove, depending on who I am serving this to. (If it's just for me, I always use 2.)
Option to top with more olive oil, fresh parsley and cumin.
You can serve this right away, or store it in the fridge where it will thicken up a bit more.
Hummus can be stored in an airtight container in the fridge for up to one week.
Freeze anything you think you won't finish before the week is up or freeze in small batches for easy grabbing on the go.