Categories: sides, vegan

Ingredients

• 2 cups cooked chickpeas, liquid reserved and set aside
• 1 tsp kosher salt
• 2 garlic cloves
• 1/3 cup tahini
• 7-8 tbsp freshly squeezed lemon juice
• 2 tbsp reserved chickpea liquid (or water)
• 4-8 drops of Tabasco sauce
• Olive oil, for drizzling
• Paprika, for garnish

Directions

1. Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.

2. Now add in salt gradually, stopping to taste as you go.

3. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika.

4. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.

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