1 Can (16 oz) chickpeas, rinsed & drained
2 tbsp tahini
2 cloves garlic, chopped or minced
2 Tbsp lemon juice
2 Tbsp ice cold water (more or less depending on how thick/creamy you like your hummus)
Salt & pepper, to your taste
2 Tbsp Persian Lime Infused Olive Oil
2 Tbsp Harissa Infused Olive Oil
Extra Virgin Olive Oil, for a finish drizzle
Pomegranate Dark Balsamic OR Pomegranate-Quince White Balsamic
Note: Depending on how spicy you want it, you can also do 3 parts Persian Lime to 1 part Harissa, or more Harissa if you love heat.
Place the chickpeas, tahini, garlic, and lemon juice, and salt & pepper in a food processor and pulse a few times. With the motor running, drizzle in the olive oil until the mixture forms into a smooth paste. Add water if you want your hummus to be creamier.
Once plated, drizzle your favorite mild/medium intensity Extra Virgin Olive Oil. Sprinkle some paprika on top, then drizzle with either of the Pomegranate Balsamic Vinegars to add a nice, sweet finish.