This hummus has been fine-tuned and tweaked over the past few years to inevitably land here—perfection. It is smooth and creamy, light and bright, and will be gone and in your bellies before you know it! Serve it as an app with crudités when hosting friends or family, spread it on bread or a wrap to add a creamy umami bomb, or just stick a spoon in when no one’s looking! This, for sure, should be a staple in your refrigerator. 



1 29 oz can of chickpeas

juice of 1 lemon

1 tbs tahini paste

2 cloves of garlic

1 tsp salt

1/4 cup good extra virgin olive oil



Rinse chickpeas in a colander to remove any “canny” flavors and liquid. Drain and put in food processor. Add the rest of your ingredients (except water) and blend until combined. The mixture should be a little thick at this point. Then, slowly stream water into the food processor while it blends until desired consistency. Taste for balance…you might need a little more lemon or salt.



Serve right away or keep in fridge for another time.

Hummus keeps for about a week in the fridge (not that it will ever last that long).

**I like to add a drizzle of finishing oil on top before serving.

**Serve with a dollop of your favorite pesto or hot sauce for something different!

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