Homemade Hummus

I don’t know an easier way to make hummus but trust me, it will come out so good: creamy and zesty. You will not go back to buying store-bought hummus.

You can keep it refrigerated for 2-3 days, if there is any left.

• 2 c. canned chickpeas (reserve about ½ c of the liquid)

• ½ c tahini paste 

• 1 garlic clove

• 1 tsp. salt

• 1 tbsp lemon juice

• Toasted pine nuts / zaatar / cumin / chopped parsley- for garnish

1. In a food processor, start pulsing all of the ingredients but the water. Add the water slowly till you get a creamy consistency. 

2. Garnish with zaatar, chopped parsley, pine nuts and cumin.