2 cans garbanzo beans drained
1 garlic clove
6 tablespoons extra virgin olive oil
2 tablespoons tahini
1 1/4 teaspoon salt
zest of 1 large lemon
juice of 2 large lemons
1/4 teaspoon cumin
1/2 teaspoon crushed red pepper
about 1/2 cup hot water
pine nuts
dried parsley
dehydrated bell pepper
Place the garlic clove in the food processor and pulse a few times.
Dump the rest of the ingredients in to the food processor, except for the hot water, and run for 3-4 minutes. After the first 30 seconds or so, stream in the water while the processor is still running – until you reach your desired consistency and continue to process until very smooth and creamy.
Taste for seasoning and consistency, adding a bit more water if needed. This will set up a bit in the fridge, so make it a tad runnier than you think you’d like!
Pour the hummus into a container & chill a few hours or overnight before serving to let the flavors meld.
Before serving, drizzle with a little bit of extra virgin olive oil and sprinkle with crushed red pepper flakes.
Top with pine nuts, dried parsley, and dehydrated bell pepper.
Serve with veggies and rice crackers or pita chips!