Hummus

2 cans (15.5 oz. each) garbanzo beans. drained and rinsed to reduce sodium content by 40%
1/2 cup tahini, with some oil
1/4 cup extra virgin olive oil
2 cloves garlic, peeled
2 tsp Morton Lite Salt 50% Less Sodium Than Table Salt
1 TB smoked paprika
juice of 2 1/2 lemons (or more to taste)
freshly ground black pepper, to taste
water

Chopped cilantro or parsley, smoked paprika, and drizzle of olive oil to garnish.

I could not find low sodium cans of chickpeas in the store, that's why I used the rinse method to reduce the sodium. I am sure there would probably be less sodium using the low-sodium chickpeas. Even better would be making your own from dried chickpeas, no sodium there at all. 1 1/3 cup=2 servings

1) Place all ingredients except cilantro in food processor and while machine is running, add water as needed to produce a smooth puree.

2) Taste and adjust seasoning. You may desire more lemon juice; often I find the taste of the tahini brand I purchase is quite bitter and lemon juice will cut the bitter taste. To serve, drizzle with olive oil, sprinkle with some more smoked paprika, and garish with chopped cilantro or parsley. I have not calculated the garnish or the black pepper in the nutrition information.

Serving Size: Makes 6 (2/3 cup) servings.