Creamy Hummus

For years I never thought to make my own hummus, for some reason I created a narrative in my head that it was too complex or would be too much work. My goodness was I wrong on all accounts. Made in ten minutes or less, including prep time, you won’t be able to stop eating this incredibly fresh and creamy hummus. I love how citrus flavor is subtle yet impactful in every bite!

RECIPE

Ingredients:

• 1 15-ounce can of chickpeas, drained

• 5 tablespoons of Extra Virgin Olive oil

• 1 juice of a lemon

• 1 heaping tablespoon tahini

• 1 clove of garlic

• salt and pepper, to taste

• 2 ice cubes

• 2 tablespoons parsley, chopped, for garnish

• toasted pine nuts, for garnish

Instructions:

• Place all of the ingredients except for the ice cubes and garnishes into a food processor and until well blended. Add the ice cubes until a smooth and silk finish. Spread onto on a serving plate or into a bowl and garnish with parsley and toasted pine nuts. This can be stored in an air tight container for a week.

• *Additional garnish ideas: crumbled feta cheese, radishes, paprika, garbonzo beans