Lemon Garlic Hummus

The other day I tried a new hummus recipe. It's fast, foolproof, and would make a good base recipe for other variations to the traditional hummus. 

Lemon Garlic Hummus

2 cloves fresh garlic

1 1/2 cups canned chickpeas (drained)

2 tablespoons tahini

juice of 1/2 lemon

2 tablespoons vinegar (I used Apple Cider)

1/2 teaspoon cumin

1/2 teaspoon salt (or to taste)

1 tablespoon extra virgin olive oil

1/2 tablespoon paprika

Mince garlic. Blend in beans, adding water in small amounts until pureed (may not use all of water). Add tahini, lemon juice, vinegar, cumin, and salt. Add more water, if needed, for desired consistency. Place in serving dish; then drizzle with olive oil and sprinkle with paprika. 

Yields 1.5 cups. Without the olive oil, it is 50 calories for 2 tablespoons.