Lindsey’s Hummus

In a food processor, puree chickpeas and garlic. Add lemon juice and olive oil gradually; continue to puree. Add liquid from the chickpeas; continue to puree until very smooth. If still gritty, add more olive oil and liquid. Stir in sea salt. Taste and adjust. Might need more salt or lemon juice. Serve with cucumber wedges, carrot sticks, raw asparagus, celery, sliced bell peppers or fresh pita.

Optional modifications: Add 1 Tablespoon tahini. Shake paprika over the top of the hummus. Garnish with toppings such as crispy toasted chickpeas, shaved purple onion or pomegranate seeds (or all three). Puree in some pesto to give it an herbal zing.