Recipe: Home made hummous



1 tin chickpeas, drained (or 2 cups soaked and cooked)
¼ cup tahini
2 cloves garlic
1 lemon, juiced
¼ cup extra virgin olive oil
¼ tsp smoked paprika


Place all ingredients in a food processor. Mix on a high speed for 1-2 minutes until a smooth consistency. Serve sprinkled with smoked paprika.

Can be stored in an airtight container in the fridge for 7 days.