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15 ounce can chicpeas, drained and rinsed
dash of chili flakes
Juice from 1 lemon
tablespoons olive oil
tablespoons freshly ground horseradish, depending on how hot you like it
extra olive oil for drizzling (optional)
tablespoons za'atar (optional)
handful pine nuts (optional)
- Combine chickpeas, tahini, garlic, salt, chili flakes, and lemon juice in a food processor. Pulse until smooth. Add olive oil, one tablespoon at a time, until hummus thins a little bit.
- Add horseradish, a couple tablespoons at a time, until you reach your desired level of heat. Adjust salt and lemon if needed.
- Scoop hummus into bowl and top with a drizzle of olive oil, za’atar, and pine nuts.