Ingredients:

1 can cooked chickpeas

1/4 cup fresh lemon juice

1/4 cup hulled tahini

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil

1/2 teaspoon ground cumin

1 tsp Spirulina (you can add in more if you like)

Salt to taste

2 to 3 tablespoons water or chickpea juice (aquafaba) 

Dash ground paprika or dukkah, for serving

 Directions: 

1. In a food processor, combine the chickpeas, tahini and lemon juice and process until combined, you may need to scrape the sides and bottom of the bowl to mix. 
2. Add in the olive oil, minced garlic, cumin, salt and spirulina and process until combined. Scrape sides and bottom of the bowl a few times and process until thick and smooth.
3. The hummus may be too thick or have tiny bits of chickpeas, so slowly add in the water with the food processor on until you reach the perfect creamy consistency.