Ingredients
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Two 15-ounce cans chickpeas, drained (reserve the liquid)
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1/4 cup freshly squeezed lemon juice
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1/4 cup tahini
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1 teaspoon ground cumin
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1–2 teaspoons After Burner Hot Agave (more for extra heat + sweet!)
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2 cloves garlic
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1/2 cup extra-virgin olive oil, plus more for serving
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1 teaspoon kosher salt
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Smoked paprika, optional (for topping)
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Fresh veggie crudités and pita chips (for serving)
Directions
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Add the chickpeas, lemon juice, tahini, cumin, After Burner Hot Agave, and garlic to a food processor.
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Blend until the mixture starts to come together.
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With the motor running, slowly drizzle in the olive oil until completely smooth.
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Add the salt and taste.
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If the hummus is too thick, add 2 tablespoons of the reserved chickpea liquid at a time until you reach your perfect consistency.
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Transfer to a serving bowl.
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Top with a swirl of olive oil and a light sprinkle of smoked paprika if using.
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Serve with vegetables, pita chips, or spread it on sandwiches and wraps.
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