1 (15 ounce) can chickpeas or 1¾ cup of fresh cooked chickpeas
2 cloves garlic
2 tablespoons almond milk
juice of half a lemon
2 tablespoons tahini (sesame seed paste) OR ¼ cup sesame seeds
salt + pepper, to taste
Instructions
If using canned chickpeas, drain, rinse, and set them aside.
Add the garlic cloves to the bowl of a food processor and pulse until finely minced. Add in chickpeas and pulse until the chickpeas are finely chopped.
Add in the almond milk, lemon juice, and tahini and process until the hummus is creamy and completely smooth. Salt and pepper to taste. Top with a sprinkle of paprika and maybe even a splash of good olive oil, serve with your favorite crudites, and devour.