A great high protein, high fiber snack. Serve it with some raw veggies.
2 cups cooked chickpeas, liquid reserved and set aside
1 tsp. kosher salt, or to taste
2 garlic cloves
⅓ Cup tahini
7-8 tbsp. freshly squeezed lemon juice
2 Tbsp. reserved chickpea liquid (or water)
Olive oil, for drizzling (optional)
Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.
Add in salt gradually and taste as you go.
Scoop into a bowl and drizzle with a good quality olive oil, add paprika, and squeeze on top some lemon.
Makes about 2 cups and lasts for about 4-5 days covered in a sealed container in the fridge