Easy Creamy Hummus (vegan, gf)

Ingredients:

1 can of 540 ml organic chickpeas
¼ cup of the reserved drained chickpea liquid
2 tbsp. tahini
4 tbsp. lemon juice
1 tbsp. extra virgin olive oil, plus extra for drizzle
1 garlic clove
¼ sea salt (pinch)
black pepper

Directions:

01. Drain the chickpeas and reserve some of the liquid (called aquafaba).
02. Pour the drained chickpeas into a large bowl filled with warm water.
03. Rub the chickpeas between your hands to remove the chickpea skin (getting rid
of the skin makes the chickpeas easier to digest). Most of the skin should float to
the top. Scoop out and discard the skin, drain the chickpeas and set aside.
04. In a food processor or blender, pour the chickpea liquid, tahini, lemon juice, oil,
garlic and salt then blend until smooth.
05. Add the chickpeas and blend again until you get a creamy texture.
06. Scoop out and serve on a plate. Form a well in the middle of the hummus and
then drizzle with a little extra virgin olive oil and a bit of cracked black pepper.
For an extra flare (when company comes), top the hummus with roasted pine
nuts, chopped olives, chopped artichokes hearts, chopped pickles and edible

flowers (if desired). Serve with a side of carrot sticks, celery sticks, cucumber
spears, red pepper spears, and cut up gluten free pitas or tortillas. Or for an
afternoon snack, spread the hummus on a gluten free toasted bagel with sliced
tomato or sliced cucumbers. Enjoy!