Best Ever Hummus
I love serving this with a variety of veggies like bell peppers, carrots, cucumbers, tomatoes and whatever else is in season. Also great with tortilla chips and/or warm flatbread.
  1. Place all your ingredients in a blender or food processor. I prefer a blender because it whips more air into the hummus which makes it lighter.
  2. Blend until smooth. Taste and add more salt if needed.
  3. Pour in serving bowl and sprinkle with smoked paprika and drizzle with more extra virgin olive oil. Get fancy and sprinkle pine nuts on them!
  4. When I serve this at home, I use half and store the other half in a recycled wide mouthed glass jar. It makes it easy to transport or give away as a gift.
Recipe Notes

* I also like to use Himalayan sea salt because of the high mineral content.  Himalayan salt has over 26 minerals that feed the body.  However, if you do use it, add 1/2 tsp more as it tends to not be as salty as standard sea salts.

 To tahini or not to tahini?  It’s a personal preference.  I do it either way, but tahini is not always available when I’m making this and it is really delicious with or without it.