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Heat a small skillet over medium heat. Toast garlic until the outsides are browned, shaking pan occasionally, about 8 minutes. Peel garlic and set aside.
Drain the chickpeas, reserving ¼ cup of the liquid.
Rinse the chickpeas under cool water. Use fingertips to remove the outer skin and discard. Set aside. Alternatively, the chickpea skins can be kept on. However, the hummus may not be as smooth.
In a food processor or blender add ¼ cup of the reserved chickpea liquid, lemon juice, and tahini.
Process on high speed for 1 minute, until frothy.
Add chickpeas, garlic cloves, salt and olive oil.
Process on high speed for 1 minute. Scrape down the sides.
Process on high speed until smooth, about 2 minutes.
Taste the hummus and season with more salt as desired.
Serve immediately drizzled with olive oil and sprinkled with paprika.