LOADED HUMMUS DIP

Ingredients

1-15oz can chickpeas, drained and rinsed

1/2 cup tahini

3 tablespoons fresh lemon juice

2 tablespoons mashed roasted garlic

1 teaspoon kosher salt

toppings

1 cup cherry tomatoes, quartered

1 Persian or mini cucumber, diced

1/4 red onion, diced

paprika

lemon juice

directions

In a food processor, blend chickpeas until they form an even consistency, about 2 minutes. Every 30 seconds scrape down the sides to make sure everything is being incorporated. Once the chickpeas are smooth, add tahini, lemon juice, roasted garlic, and salt. Blend until smooth.

To get the right consistency, add water 1 tablespoon at a time to the food processor. The hummus should be light and creamy. Adjust seasoning as needed.

To serve, smooth the hummus out on a large plate. Sprinkle paprika over the top and then the tomatoes, cucumber, red onion, and lemon juice. Serve with pita chips and/or raw vegetables.