Ingredients
- 1 can 15 ounces chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice 1 large lemon
- 1/4 cup well-stirred tahini
- 1 small garlic clove minced
- 2 tablespoons extra-virgin olive oil plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
Dash of ground paprika, for serving
Instructions
- Combine tahini and lemon juice: Add the tahini and lemon juice to a food processor and process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps whip the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process for another 30 seconds or until well blended.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth, 1 to 2 minutes.
- While processing, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.