1 tablespoon water
1 medium garlic clove, coarsely chopped
1⁄4 cup tahini
1 tablespoon freshly squeezed lemon juice
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons cannaoil
1 teaspoon freshly grated lemon zest
1⁄4 teaspoon smoked sweet paprika 1⁄4 teaspoon ground turmeric
Salt (kosher or sea) and freshly ground black pepper, to taste
- In the bowl of a food prosessor fitted with a metal blade, pulse the water, garlic, tahini, and lemon juice to a smooth paste.
- Add half of the chickpeas and pulse to combine. Scrape down the sides of the bowl before adding the remaining chickpeas.
- With the machine running, add the cannaoil in a steady stream through the feed tube. Blend until the hummus reaches your desired consistency.
- Add the zest, paprika, turmeric, salt, and pepper and pulse brie y to combine.
- CHEFS’ NOTE
If you’re not a fan of hummus, substitute black beans for the chickpeas and cumin for the turmeric. Stir in chopped fresh cilantro and diced tomatoes and serve with tortilla chips.