Ingredients
Equipment
Method
- Drain and rinse 1 15-ounce can chickpeas using a colander or mesh strainer, removing any loose skins as you rinse them. Halve the lemon and juice 4 tablespoons fresh lemon juice, and mince 1 clove garlic. Place all of those in a food processor fitted with a standard S blade, along with ⅓ cup tahini, 2 tablespoons olive oil, ½ teaspoon ground cumin, and ½ teaspoon sea salt.
- Process for 1-2 minutes, scraping down the sides with a plastic spatula once or twice. Add up to 2-3 tablespoons water, a little at a time, at a time as you process for another 1-2 minutes or until your hummus is smooth and creamy.
- Serve your hummus in a bowl, drizzle a little extra olive oil on top and garnish with some paprika if desired.
Nutrition
Notes
Storage: Refrigerate promptly in an airtight container and use within 3-4 days.
