• Gather the ingredients for this recipe.
• Drain 15 oz. chickpeas, reserving the liquid for use later. With a citrus juicer, squeeze the juice from the lemon.

Prepare the Hummus

• In a food processor fitted with a blade attachment, add chickpeas, 2 cups fresh baby spinach, and 1 cup fresh basil.
• Next, add in 1/4 cup Tahini, 3 tablespoons extra virgin olive oil, 2 tablespoons reserved liquid, 1 tablespoon minced garlic, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper. Process until smooth, about 2 minutes.
• Scrape down the sides of the bowl. If the hummus seems too thick, add additional reserved liquid as necessary. Process again and taste for seasoning.
• Transfer to a bowl and garnish with extra virgin olive oil, 1 teaspoon smoked paprika, and 1/2 teaspoon sea salt. Serve with fresh vegetables, pita chips, or crackers. Makes 1 3/4 cups.