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