Hummus

You may wonder why I am posting such a basic recipe that everyone already knows how to make, and if you did, I would not have a great answer. I make it only slightly differently than you’ve had it before, but I do get rave reviews and well, sometimes we need a reminder that these easy recipes exist.

Normally I am a fan of using dried chick peas for any other recipe, but for hummus, using canned or bagged is ok. Find a brand with a flavor you enjoy- I prefer sprouted chick peas but whatever you want to use is fine. You can also use a can of white kidney beans instead

Ingredients

• 2 15-ounce cans chick peas, drained

• 1/2 clove garlic

• Juice of one lemon

• 2 tablespoons tahini paste

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon salt

• 1 cup olive oil

Directions

In a blender or food processor, add all of the ingredients except the oil and begin pureeing. Drizzle the oil in, stopping to scrape down the sides occasionally, until the hummus is a smooth paste and there are no chunks. Taste and adjust for seasoning. I like to serve with pita chips or sliced veggies like carrots and celery.