Gluten Free Hummus
Recipe Gluten Free Hummus
1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
2 cloves garlic, peeled and smashed
3 tablespoons tahini sauce
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 cup water, or more if needed
pinch of salt and freshly-cracked black pepper (to taste)
optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, paprika, pine nuts, chopped red peppers,
Rinse and drain the chickpeas, add to a food processor with garlic, tahini, lemon juice, olive oil, cumin, and paprika blend all together until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed. Add the salt and pepper until achieved the taste desired.
Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days. Perfect for a healthy snack and to enjoy with cut vegetables.
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