1 15 oz can of chickpeas, drained and rinsed well

1-2 cloves of garlic, roughly chopped

1 tablespoon freshly squeezed lemon juice

1 teaspoon Arabelle Dilled Onion juice

¼ cup tahini

¼ cup extra virgin olive oil (add an extra 1/8 cup for creamier hummus), plus drizzle

½ teaspoon sea salt

1/3 cup Arabelle Dilled Onions, roughly chopped

½ teaspoon smoked paprika for garnish



Pour the drained chickpeas, garlic, lemon juice, and Dilled Onion juice into a food processor and pulse until it makes a rough paste. Then, add in the Tahini and olive oil, and salt. Process until smooth.

Scrap hummus into bowl and fold in the Arabelle Dilled Onions.

Pour into a serving bowl and drizzle with olive oil and sprinkle with paprika.  Serve with favorite pita chips.

Yield: Approx. 1 ½ cups