Zoned Hummus

• 2 cups chickpeas, drained, canned, cooked (save juice)
• 14 ounces tuna in water, drained, canned, no-salt
• 2 hard-boiled eggs
• 1/2 cup tahini, raw or 1/2 cup sesame tahini, raw, toasted, unsalted
• 1/3 cup lemon juice, fresh (1 lemon)
• 1/4 cup fresh parsley, minced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 cup filtered water or 1 cup chickpea liquid
• 1/2 teaspoon sea salt (optional)
• ground paprika (to garnish)

1. Combine the chickpeas, tuna, eggs, tahini, lemon juice, parsley,garlic, cumin, pepper, and chickpea juices or water in the work bowl of a food processor.
2. Add sea salt if desired.
3. Cover and process until smooth, stopping to scrape down the sides with a spatula.
4. Add additional water as needed to blend. Taste and adjust the seasonings.
5. Cover and refrigerate.

chickpeas, water, eggs, tahini, lemon juice, fresh parsley, garlic, ground cumin, ground black pepper, water, salt, ground paprika

Taken from www.food.com/recipe/zoned-hummus-278076 (may not work)