1 440g can chickpeas, drained & rinsed, or 400g cooked chickpeas
¼ cup fresh lemon juice
1 clove garlic
2 Tbsp extra virgin olive oil
½ tsp ground cumin
2-3 Tbsp water
Ground paprika, to serve
Combine tahini & lemon juice in a food processor. Process for 1 minute, scrape sides, and process for a further 30 seconds.
Add olive oil, minced garlic, cumin, salt and process for 30 seconds. Scrape sides and process for a further 30 seconds (or until well blended).
Add half the chickpeas and process for 1 minute, Scrape sides, add remaining chickpeas, and process for a further 2 minutes. Sprinkle with paprika to serve.
Beetroot humus – Roast 1 beetroot in a little olive oil and salt until soft. Add to hummus and blitz for 2 minutes, until well combined.
Sweet Potato humus – Boil 1 small sweet potato until soft. Drain and mash. Add mashed sweet potato to hummus and process for 1 minute.
Jalapeno humus – Dice 1 Jalapeno and add to the top of hummus to serve.