Kerry’s Hummus Recipe…
Serves 8
Ingredients:
3 cups cooked chickpeas (or 2-15 ounce cans, drained and rinsed)
3/4 cup water
3 large cloves of garlic (more to taste)
3 tablespoons fresh lemon juice
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon sea salt
Directions:
1. Place all ingredients in the blender (or food processor) in the order listed. Blend until smooth.
2. Store hummus in a sealed container in the refrigerator. It is best to chill for all least an hour to allow the flavors to blend. Use within 5 days.
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