Makes: about 2 cups
Ingredients:
1 can of chickpeas, rinsed (15 oz)
1/4 c. tahini, stirred
1/4 extra virgin olive oil
1/4 c. water
1 garlic clove, minced
1/4 c. or more, cilantro, leaves
3/4 t. sea salt
1/8-1/4 t. cayenne pepper, depending on your spice tolerance
a dash of paprika
3 T. lemon juice
Instruction:
In a food processor add all ingredients except the water. Pulse a few times to mince ingredients. Add water in a slow steady stream while the processor is on. Process till creamy. Refrigerate hummus till chilled, letting the ingredients meld.
Note: When using tahini, mix entire contents of container before measuring out.
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