Ingredients: 

• 1 cup dried cooked or canned chickpea
• 1 ½ large lemon juice or 1/3 cup
• ¼ tsp salt
• 4- 6 cloves garlic, grated
• 2/3 cup sesame tahini
• ½ tsp ground cumin
• 2 tbsp olive oil (extra-virgin preferred)
• 1/4 cup water (adjust water for more or less creaminess)

Instructions:

1. Cook soaked chickpeas until soften and drain. (If chickpea overcooks, that's ok)
2. In a blender or Nutri-bullet, combine the lemon juice, garlic, and 1/4 teaspoon salt.
3. Let the mixture sit for 10 minutes.
4. Add tahini, cumin, and blend until a thick paste forms.
5. Add 1/4 cup ice water until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.
6. Add the olive oil & drained chickpeas (could be warm) to blender with tahini mixture.
7. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of blender occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultra creamy and fluffy, adding a little water if you need it to make the contents of the blender move.
8. Taste for seasonings, adding more salt, lemon juice, and/or cumin as needed. T
9. o serve, pour the hummus on a bowl/plate, and add your favorite garnish. GARNISH OPTIONS: chopped parsley, olives, toasted chickpeas, a dash of smoked paprika

Recipe by: Deborah Johnson. www.mytemplewellness.com