2 garlic cloves
1 1/2 cups (1 can, drained) cooked garbanzo beans
2 tablespoons tahini
1 tablespoon extra-virgin olive oil
3 tablespoons fresh-squeezed lemon juice (from 1 lemon)
1/2 teaspoon paprika
1/4 teaspoon pink salt, or more to taste
2 tablespoons parsley, finely chopped
Add garlic to a high-speed blender and pulse for a few seconds to roughly chop.
Add chickpeas, tahini, olive oil, lemon juice, spices, salt, and parsley. Blend until creamy and smooth.
Transfer to a bowl, and serve with veggie sticks or crackers.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/easy-homemade-hummus/