HUMMUS WITH NEW MEXICO ALL PURPOSE SEASONING

• 1 can chickpeas (15 ounces)
• ¼ cup fresh lemon juice
• ¼ cup well stirred tahini
• 2 garlic cloves
• 2 tsp paprika
• ¼ cup cilantro
• 2 tbsp extra virgin olive oil, plus more for serving
• ½ tsp OBTC New Mexico All-Purpose Seasoning
• OBTC Pink Himalayan Sea Salt, to taste
• 1-3 tbsp water
• Dash of paprika
• Pine nuts

Directions:

• In a food processor, combine the tahini and lemon juice. Process for 1 minute, scrape the sides and bottom of the bowl, then process for 30 seconds.
• Add olive oil, minced garlic, New Mexico All-Purpose Seasoning, paprika, cilantro, and a 1/2 teaspoon of OBTC Pink Himalayan Sea Salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds
• Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; about 1 to 2 minutes.
• Slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
• Serve hummus with a drizzle of olive oil and dash of paprika. If you want a unique twist, add smoked paprika instead.​
• Top with pine nuts.