Hummus

1 (19-ounce / 540 mL) can chickpeas, drained (reserve the liquid) and rinsed

1 garlic clove, coarsely chopped

2 tablespoons (15 mL) tahini (sesame seed butter)

Juice of 1 lemon

1 teaspoon (5 mL) dried parsley

1 teaspoon (5 mL) paprika

½ tsp cumin

½ teaspoon (2 mL) sea salt

1 teaspoon (5 mL) freshly ground pepper

¼ cup (60 mL) extra-virgin olive oil

Splash of white vinegar and/or water to thin to your desired consistency

1. In a food processor, combine the chickpeas, garlic, tahini, lemon juice, parsley, paprika, cumin, salt, and pepper. Pulse until combined.  
2. With the processor running, slowly add the olive oil through the feed tube, continually pulsing until the mixture is smooth. If after a couple of minutes the hummus is still chunky, add some of the reserved chickpea liquid/ white vinegar/water and process until the hummus is smooth. Enjoy with cucumber and/celery slices!

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