Whipped Garlic Hummus

By ShoDav

Ingredients

• 14 oz can chickpeas, drained & rinsed (I use cooked)
• 1/4 cup tahini paste
• 3/4 cup + 2 tbsp water, warm
• 1 tbsp olive oil, extra virgin
• 1 tbsp lemon juice, fresh
• 2 garlic cloves, medium
• 1 + 1/4 tsp salt
• 1 tsp black pepper, ground

Details

Servings 1
Adapted from ifoodreal.com

Preparation

Step 1

Add all ingredients to a powerful blender or food processor and process until very smooth. If necessary pause and scrape down the walls with a spatula. I blend the hummus until fluffy and whipped. The longer you process and the more powerful your machine is, the smoother hummus' consistency will be. Transfer to a serving bowl, drizzle with extra olive oil (if desired) and sprinkle with sesame seeds or za'atar (I don't assume it's a popular spice). Serve with whole grain crackers (pictured Doctor Kracker) or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas and grape tomatoes.

Storage Instructions: Refrigerate in an airtight container for up to 1 week. Do not freeze.