- 1 can (540ml) of chickpeas
- 3/4 tsp pink Himalayan salt
- 1/3 cup tahini
- 7 tbsp freshly squeezed lemon juice
- 2 tbsp reserved chickpea liquid from can
- 4 drops of your favourite hot sauce (optional)
- Paprika (optional)
- Place all ingredients into a food processor or blender.
- Process until smooth.
- Garnish with paprika.
- Keep hummus in a sealed container in the refrigerator (it will stay fresh up to a week)