A classic go-to hummus recipe that I use for healthy snacks and sandwich spreads.
Course basics, easy, snacks, spreads
Cuisine gluten-free, Mediterranean, vegan
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 4-6
Author Stephanie McKercher, RDN
Ingredients
1-15ozcan chickpeasdrained and rinsed
2tablespoontahini
½lemonzest and juice
2-3clovesgarlic
2tablespoonolive oil
salt and paprika to taste
Instructions
combine all ingredients in food processor and process until smooth, pausing to scrape edges with spatula as needed. Add additional oil if needed to reach desired consistency. Transfer to bowl and store in fridge for up to a week.