Before you start this process make sure to sanitize your countertop workspace and your hands, as you will come in direct contact with each.

First, be sure to roll your lemon on the counter to get the juice moving.

Simply place the lemon on the counter with your hand atop and slight pressure while rolling it back and forth about 5x.

Then, zest your lemon rind*, and then set this aside. (ideally 2 teaspoons but if you get less that is ok too).

Next, cut the remaining lemon in half and squeeze the juice into a measuring cup.

IF seeds happen to fall in, make sure to strain this and get them out.

Set the prepared lemon juice aside.

HUMMUS

Next, in a food processor or blender, place the garlic (both the minced and the freshly sliced inside the processing bowl.

Then, Tahini.

And then Lemon Juice.

Blend.

Once 'fluffy' add in olive oil and scrape down the sides of the processing bowl.

Process again, with a few pulses.

Open the processor bowl, and scrape down.

Add in Chickpeas.

Salt.

1 Teaspoon of the Smoked Paprika. (after tasing you can add a 2nd teaspoon, but reserve the 3rd teaspoon for dusting the top).

Lemon Zest.

Blend to a creamy consistency.

**Use the water tablespoon by tablespoon to decrease the thickness of the hummus, until you reach the consistency you prefer. More water = thinner, less water = thicker.*

Enjoy! ~ Dana XO

Store any leftovers in the refrigerator for up to 5 days in a sealed, airtight container.