A classic go-to hummus recipe that I use for healthy snacks and sandwich spreads.
basics, easy, snacks, spreads
gluten-free, Mediterranean, vegan
AuthorStephanie McKercher, RDN
1-15ozcan chickpeasdrained and rinsed
½lemonzest and juice
salt and paprika to taste
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.
This recipe originally appeared on GratefulGrazer.com.