Ingredients

• 1 can chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas)
• 3 tablespoons ice-cold water
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon ground chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• Black pepper to taste

Directions

1. Place all ingredients in a food processor fitted with the S blade and pulse to combine.

2. Scrape the bowl down with a spatula, then blend for a full 2 minutes, or until the hummus is super creamy.

3. Serve with veggies or crackers.

Notes:
Hummus will keep for up to 6 days in an airtight container in the fridge.