Meg'S Hummus

• 1 can chickpeas organic, if possible no salt added, drained
• 2 tablespoons tahini sesame paste
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves minced
• salt
• pepper
• 1/2 cup parsley chopped
• 2 tablespoons lemon juice
• 1 roasted red pepper
• 1/2 can pureed pumpkin
• 1/2 cup kalamata olives
• 1/4 cup feta

1. After you have drained the chickpeas place in a food processor. If you do not have a food processor, place the beans on a plate and smush all the chickpeas with a fork. Then add the tahini, garlic, salt and pepper. If you have a food processor- mash for 15-20 seconds. If not, mix the ingredients with the smushed chickpeas.
2. Add in 'add-ins' now and mix or process. Next, add the olive oil slowly to either the processor or the bowl until the hummus is a consistency that you like of your hummus. I usually process for another 20-30 seconds.
3. Serve immediately or store in the fridge. I personally like my hummus more at room temperature and not just from the fridge. Serve with veggies or Mary's Gone crackers

chickpeas organic, tahini sesame paste, extravirgin olive oil, garlic, salt, pepper, parsley, lemon juice, red pepper, pumpkin, kalamata olives, feta

Taken from www.yummly.com/recipe/Meg_s-Hummus-1664773 (may not work)