oil-free lemon garlic hummus 💛

it’s creamy, it’s delicious, and it’s oil free!

I cannot get enough of this hummus, whether it’s with cracker, veggies, on top of grain bowls, or used as a spread for wraps.

Lemon Garlic Hummus

•1 can of chickpeas, with HALF of the liquid reserved

•6 tbsp of fresh lemon juice

•4-6 tbsp of water, start with the lowest amount

•2 tbsp of 100% tahini

•2 large cloves of garlic

•2 tsp of ground cumin

•1/2 tsp of paprika (not smoked) + more for topping

•1/2 tsp of pink salt, or to taste

Drain about half of the liquid from the canned chickpeas, then pour what what’s left and all remaining ingredients to a high speed blender. Blend until smooth. Taste and adjust. Add more lemon for tang, salt for taste, water for thinness, or paprika for heat. Store in an airtight container in the refrigerator for up to 7 days.

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