Hummus

 

• 1 15-ounce can chickpeas (NOT drained)
• 2-4 cloves garlic (depending on how garlicky you prefer it)
• 1/2 cup tahini
• 2 Tbsp fresh lemon juice
• 3/4-1 tsp sea salt (depending on how salty you prefer it)
• 1-2 Tbsp extra virgin olive oil

Instructions

• Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
• NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending. Add the other 1/2 of the chickpea liquid with the chickpeas and garlic to a blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
• Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for creamier texture. 
• Taste and adjust seasonings as you prefer. I found 3/4 tsp of salt to be the perfect amount (amount as original recipe is written // refer to the lower end of range if altering batch size).
• Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

From minimalist baker