VIBES: The Black Keys – Everywhere I Go

-One 15 oz can of chick peas (you can also use dried beans)
-1/4 cup lemon juice, or juice of 1 large lemon
-zest of one large lemon
-1/4 cup tahini
-Half a garlic clove, crushed
-1/2 tsp sea salt, or to taste
-1/2 tsp cumin
-2 Tbsp water
-Olive oil and Dash of sumac for serving

Rinse chickpeas under running water. Combine all ingredients in a food processor. Pulse for 30 seconds, add 1 tbsp of water until mixture appears smooth. Add more water if hummus is too thick or clumpy. You can add a dash of olive oil as well. Scrape sides of bowl and pulse again until mixture comes together into a light smooth consistency. Serve with a drizzle of olive oil and a dash of sumac. Store in an airtight container. Will keep for 1 week in the fridge.
(Adapted from this recipe)

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