Creamy and Super Amazing Hummus

This recipe is just so SO great that I don't want to change anything in sharing it with you. So here is a direct copy/paste from Jonah Lisa Land blog

MAKES: about 1.5 cups

INGREDIENTS:
- one 15 oz can organic chickpeas
- 1/4 cup organic tahini
- Juice from 1 lemon
- 2 cloves garlic, crushed
- 1/2 tsp sea salt
- 1-2 tbsp olive oil
- 2 tbsp water

DIRECTIONS:

Drain and rinse the chickpeas and set aside.  You can spend the time taking the little skins off each chickpea but it's pretty time consuming and not so much creamier that I think it's worth it.  This recipe gets pretty creamy even without that step.

Combine the tahini and the lemon juice and blend until smooth and frothy.  This is the key to getting it creamy, by the way.  You have to combine these 2 ingredients first, essentially cream the tahini, or it just won't blend perfectly with the chickpeas.

*Note: I use a blender because I have a rockin' good one and only a little mini prep food processor.  The down side is there's always a little of the good stuff down at the bottom that's impossible to get out.  You should use whichever appliance you have that you feel is best suited for this.

Add the garlic and salt and blend again.

Now add in the chickpeas about 1/3 of the can at a time and blend until smooth.  Try to get as few skins as possible, this will also help with the texture.  Scrap down the sides of the blender and push the chickpeas down to the bottom as needed.  Once you've got all the chickpeas blended in, add the olive oil and turn on the blender and just leave it for a few minutes.  I like to add in a little water too, to get the consistency just how I like it.