Prep Time: 30 minutes
Prep Notes: 2 Variations
Cooking Time: 0 minutes
Yields: 12 people

1 can(s) (15-ounce) chickpeas, drained, 1 tablespoon of the liquid reserved 1 small garlic clove, smashed 1 tablespoon(s) fresh lemon juice 1/4 cup(s) tahini Extra-virgin olive oil 1 pinch(s) of sweet smoked paprika Kosher salt Pita chips or fresh veggies, for serving

  1. In a food processor, combine the chickpeas with the liquids, garlic, lemon juice, and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil, and serve with pita chips, carrot/ cerelry sticks or flax tortillas.

Mix it up for Taco Hummus
(Makes approximately 3 cups)
2 (15 oz.) cans chickpeas
Juice of 1 lemon
1/2 cup tahini
1/2 tsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. ground cumin
Water (optional) – as much as you need to get the consistency you prefer.


Step 1 – Place all ingredients in your food processor and blend until smooth.
Eat with multi-grain tortillas, veggies, bagles and Enjoy!

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