150 g. drained, boiled chickpeas
1 tbsp of the marinade for the can of chickpeas
1 small garlic clove, crushed
1 tbsp fresh lemon juice
¼ tsp Noteo Natural
1 pinch of sweet smoked red pepper
Himalayan salt, to taste
Extra virgin olive oil, to taste

How to cook
  • In a food processor, mix the chickpeas with the marinade, garlic, lemon juice and Noteo Natural.
  • Puree until a thick paste is obtained.
  • Add 2 tablespoons of olive oil and the red pepper and puree until smooth.
  • Season the hummus with salt, drizzle with olive oil, and serve with your favorite dipping snacks like vegetable chips, salads, and crackers.