2 Cups of Soaked and Boiled Dried Chickpeas (and Strained)
1/2 Cup of Tahini Sauce
2 Cloves of garlic
1 Teaspoon of Salt
Squeeze of 1 Lemon
1 Teaspoon of Cumin
1 Cup of Chickpeas Water (Reserved from straining)
1 Avocado Peeled and Chopped
1 pack Knorr Vinegar with Garlic Seasoning
2 Tablespoons of Chopped Parsley for Granish
Olive Oil for Garnish
Paprika and Sumac for Garnish
How to cook
Add chickpeas in the food processor, then add the salt, garlic, cumin, avocado, tahini sauce, lemon juice, Knorr vinegar with garlic seasoning sachet, and chickpeas water and process until combined very well.
Add more water if needed and process until well combined and smooth.
Place hummus in plate and place in refrigerator until serving time.
Drizzle with olive oil and decorate with chopped parsley, paprika, and sumac.