Zoned Hummus

From Zone Perfect Meals in seconds. This is my favorite hummus recipe - delicious flavor and a great balance of protein/carbs/fat. My DH and SIL, both big hummus fans, say they prefer my hummus over any other. I often serve it alongside quinoa tabouleh as an appetizer with pretzels/crackers/celery for dipping or as a spread in wraps, etc.

• Ready In: 15 mins
• Serves: 8-10

Ingredients

• 2  cups chickpeas, drained, canned, cooked (save juice)
• 14  ounces tuna in water, drained, canned, no-salt
• 2  hard-boiled eggs
• 1⁄2 cup tahini, raw or 1⁄2 cup  sesame tahini, raw, toasted, unsalted
• 1⁄3 cup lemon juice, fresh (1 lemon)
• 1⁄4 cup fresh parsley, minced
• 3  garlic cloves, minced
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground black pepper
• 1  cup  filtered water or 1  cup  chickpea liquid
• 1⁄2 teaspoon sea salt (optional)
•  ground paprika (to garnish)

Directions

1. Combine the chickpeas, tuna, eggs, tahini, lemon juice, parsley,garlic, cumin, pepper, and chickpea juices or water in the work bowl of a food processor.
2. Add sea salt if desired.
3. Cover and process until smooth, stopping to scrape down the sides with a spatula.
4. Add additional water as needed to blend. Taste and adjust the seasonings.
5. Cover and refrigerate.