15oz. canned chickpeas, drained – (or 1 ½ cup cooked chickpeas)
¼ cup tahini
¼Cup water
1 fresh lemon, juiced
1 garlic clove- peeled
½ tsp sea salt
*Optional:
½ tsp ground cumin
Add all the ingredients to a food processor or blender and blend until smooth. If the hummus is a bit too thick, add some more water, one tablespoon at time.
Taste to check the seasoning.
The hummus can be refrigerated in an airtight container for up to 5 days.
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