Hummus (garbanzo bean spread)

Ingredients

• 45 oz canned garbanzo beans, rinsed well and drained
• 5 TBSP tahini (sesame seed butter) or sunflower butter*
• 1/4 - 1/2 cup fresh lemon juice
• 2 tsp Tony Chachere’s® Original Creole Seasoning
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp granulated garlic powder
• 1 tsp granulated onion powder
• 1 tsp ground coriander
• 1/2 tsp hot sauce (optional)
• 3 - 5 TBSP extra virgin olive oil

Instructions

1. Place all ingredients in the food processor.
2. Process until well mixed.
3. If it's too thick and you think it has enough lemon juice, drizzle in oil while the processor is running until you get to a thick, creamy consistency.
4. Eat it in a roll-up, pita, with veges, or with a spoon!
5. Notes: To get more of a vegetable punch, when you're processing the beans add 2 - 4 cups raw baby spinach, cleaned.
6. * I was fortunate enough to find sunflower butter on a recent trip to Drug Emporium. A little expensive, but you won't be using that much. Store in the refrigerator.