Awesome Hummus

I was craving hummus this week and remembered that my friend, Melissa, had sent me this recipe that she said her family just loved. I doubled it and took some to a cook-out this weekend and everyone loved it and was asking me for the recipe. I used an extra garlic clove because fresh garlic is so good for you and adds so much flavor. All the adults loved it, but the extra kick was a little too spicy for my little ones. I also used my basic oil blend instead of just olive oil, and I think that the faint sweetness of the coconut oil was a nice contrast to the strong garlic flavor.

Total time: 5 minutes, Makes 1.5 cups
1 15 oz. can chickpeas ( garbanzo beans), rinsed
1 clove garlic
1/4 c olive oil, plus more for serving
2 TB fresh lemon juice (fresh makes a difference.)
2 TB tahini
1 t ground cumin
kosher salt
1/4 t paprika

>> In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini, cumin, and 3/4 teaspoon salt until smooth and creamy. Add 1-3 TB water as necessary to achieve the desired consistency.

>> Transfer to a bowl , drizzle with olive oil and sprinkle with paprika before serving.

This post is part of the Real Food Progressive Dinner! and Kelly's Korner SUYL