Hummus

• 1 can (15 ounces) of chickpeas, drained and rinsed (or about 1.5 cups of cooked chickpeas)
• 1/4 cup of tahini
• 1/4 cup of lemon salt
• 1 small garlic clove, minced
• 2-3 tablespoons of extra-virgin olive oil, plus more for drizzling
• Salt, to taste
• Water, or ice as needed for thickness, softness and creaminess 

1. Combine Ingredients: In a food processor, add the peeled chickpeas, tahini, lemon salt, and a pinch of salt.
2. Blend: Process the mixture until it forms a thick, coarse paste. You may need to scrape down the sides of the bowl and blend a few times.
3. Add Water: With the food processor running, gradually add 2-3 tablespoons of water, or as needed, to achieve a smooth and creamy consistency. Continue to blend until the hummus is well combined.
4. Taste and Adjust: Taste the hummus and adjust the salt to suit your preference. Blend as needed.
5. Serve: Transfer the hummus to a serving dish. Drizzle with extra olive oil and garnish with a sprinkle of paprika and chopped fresh parsley if desired.
6. Enjoy: Serve the hummus with pita bread, raw vegetables, or as a dip for your favorite snacks.
7. Storage: Store any leftover hummus in an airtight container in the refrigerator. It can typically be kept for up to a week.