The Best And Smoothest Hummus

• 1 30oz can chickpeas, drained with juice reserved, rinsed and skins peeled
• 1 cup tahini paste
• 4 tablespoons fresh lemon juice
• 3 cloves of garlic
• 1.5 teaspoons sea salt
• 1 tablespoon extra virgin olive oil

1. Peel skins off of the chickpeas. Squeeze the chickpea upward between your thumb and finger and the chickpea should pop right out of the skin. Toss the peeled chickpeas in a separate bowl and skins in another.
2. In a large food processor, process the peeled chickpeas for 1 minute.
3. Add tahini, lemon juice, salt and garlic. Process and leave on to blend. Drizzle in chickpea juice, one tablespoon at a time, until you put in 8 tablespoons of juice. The hummus should be very smooth. If not, drizzle in some more juice.
4. Drizzle a little EVOO on the hummus, and serve hummus with toasted pita or raw vegetables.

chickpeas, tahini paste, lemon juice, garlic, salt, extra virgin olive oil

Taken from food52.com/recipes/28026-the-best-and-smoothest-hummus (may not work)