2 15oz cans chickpeas (also called garbonzo beans) Drain but reserve 1/4 cu of the liquid
Juice from 1 lemon
1/4 cu Tahini (this is like sesame seed peanut butter, stir it well)
2 garlic cloves (or less to your liking, I grated mine with a zester to negate any raw garlic chunks)
Coarse salt to your liking (I put about 2 tsps)
Pepper & 1/4 tsp Paprika
Extra Virgin Olive Oil
Combine all above ingredients except olive oil in food processor
As the food processor is running drizzle the oil through the top, keep drizzling until the hummus reaches a creamy consistency. I love to serve mine as a dip with mini pitas & cucumber slices or I stick the whole bowl in the fridge & make myself hummus sandwiches with avocado & tomato throughout the week. So good & healthy. Love it!
Oh, and a tip I found for my teething baby? Nice cold cucumber stick. I barely peeled off the skin (if you peel it too deeply I find it’s too mushy) & let her gnaw on it. She was in baby HEAVEN.
(obviously closely supervise your little one, if it starts to fall apart or they break off a piece you want to be there to take it away…duh, I know.)
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