- 15 oz Can of chickpeas drained, reserve liquid
- 1 Garlic Clove smashed
- 1 tbsp. Lemon Juice
- 1/4 cup Tahini
- Sweet Smoked Paprika pinch
- Pink Salt to taste
In a food processor, combine the chickpeas with 2-3 tablespoons of liquid, garlic, lemon juice and tahini. Puree until chunky paste.
Add additional liquid to get desired consistency.
Add the paprika and puree until smooth and season with pink salt.
Hummus can be refrigerated up to 5 days.
One serving-2 Tbsp.