Learn step by step how to make this tasty homemade hummus spread to accompany all your favorite meals. If you want to make a large portion and save it, just keep it in a glass container and it will last up to a week in the refrigerator!

This amazing spread is great to serve with: salads, sandwiches, crakers, boiled or grilled veggies and even with chips.

Ingredients:

• 1 can of chickpeas
• 2 garlic cloves
• 1/4 cup of olive oil
• 4 tbsp of lemon juice
• 2 tbsp of tahini
• 1 tsp of paprika
• 1 tsp of baking soda
• Salt to taste
• Pepper to taste

Instructions:

1. In a saucepan, over medium heat, add the can of chickpeas and sprinkle the baking soda. Cover your ingredients with  3 or 4 cups of water. Bring them to boil for about 15 minutes or until you see that the skin starts to fall. This step will help to make the chickpeas softer to blend resulting in a better texture hummus.
2. Drain the chickpeas, and set aside. Some people like to peel off the skin that is left but this is totally optional because it doesn’t really affect the end result.
3. Take your food processor or a good blender and add the garlic and lemon juice. Turn on the processor and mix for about 5 minutes to chop the garlic cloves well. It is important to avoid leaving large pieces.
4. Add the tahini paste, olive oil, salt and pepper; keep mixing to incorporate.
5. Finally, add the chickpeas and paprika; give it a last good mix to get a soft creamy texture. If you feel the hummus is not creamy enough, add a tiny bit more of olive oil.
6. Serve and decorate the dish with some extra paprika, sesame seeds or even parsley.