Hummus

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1 ½ cups cooked chickpeas (half cup dried)

¼ cup lemon juice (1 large lemon)

¼ cup tahini (or peanut butter)

1 small garlic clove, minced

2 tbsp olive oil, plus more for serving

½ tsp ground cumin

Water, salt, pepper, dried organo, paprika, baking soda, as needed

In the bowl of a food processor, combine the tahini and lemon juice and process for 1min, scrape the sides and bottom of the bowl then process for 30s.

Add olive oil, minced garlic, cumin, and ½ tsp salt. Process for 30s, scrape bowl, then process another 30s.

Drain, rinse chickpeas. Add half of the chickpeas, process 1min. Scrape bowl, add remaining chickpeas, and process until smooth (2min).

Adjust consistency by adding water as needed and processing. Adjust seasoning as needed (if you used peanut butter, really adjust here to get rid of the peanut flavour).

Serve with a drizzle of olive oil and dash of paprika. Store in an airtight container and refrigerate up to one week.

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