1,5 cups cooked chickpeas or canned. If canned, drain and rinse chickpeas.
2 tbsp raw tahini butter
4 tbsp fresh lemon juice
1/4 cup plant-based milk, added gradually or more (I used homemade oat milk). You can just use water also.
2 ice cubes (this marked the hummus more creamy)
2 cloves garlic, crushed
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp chili powder
1/2 tsp smoked paprika (optional, for sprinkling on top)
In high speed blender or food processor blend all, stopping and mixing few times to help blend until creamy.
