In a small food processor, add chickpeas, garlic, and lemon juice. Blend until it starts to breakdown and becomes a thick chunky paste. Slowly add olive oil until it becomes smooth. I usually add about 1/4 cup of olive oil, but feel free to add more if you want your hummus extra creamy. Add a small pinch of red pepper flakes.
Place in a container and serve with pita chips, cucumber, carrots, tomatoes and avocado. If you don’t have these veggies in your fridge, substitute with whatever veggies you have on hand.
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