Hummus Two Ways

Easy homemade hummus, flavored two ways.

Makes: A lot of hummus!

Ingredients

• Hummus Base

  • 2 cans chickpeas, drained (set aside the liquid – don't discard)

  • 2 Tbsp tahini

  • 1 lemon

  • Extra virgin olive oil, to taste

  • Pink Himalayan salt, to taste

• Regular Hummus Add-Ins

  • 3 – 4 Kalamata olives

  • Paprika, to taste

• Green Goddess Hummus Add-Ins

  • 1 lime

  • Handful cilantro

  • 1/2 ripe avocado

• Accouterments

  • Carrots, sliced

  • English cucumber, sliced length-wise

  • Brown rice or almond flower crackers (I love Mary’s Gone Crackers)

Instructions

1. Combine drained chickpeas, tahini, juice of one lemon, a large splash of olive oil and salt to your blender or food processor. Pulse until creamy, adding in small amounts of the reserved chickpea liquid as necessary to thin. Be careful not to add too much! You can easily make the hummus too runny if you aren’t careful.

2. Scoop out half of the hummus and garnish with EVOO, Kalamata olives and paprika.

3. Add the cilantro, lime, avocado and more salt, EVOO or chickpea liquid to the remainder of the hummus in the blender. Blend.

4. Garnish with cilantro leaves and a squeeze of lime.

5. Slice veggies of your choice for dipping. Add to a large tray and voilà!