115-ounce canchickpeasor 1 ½ cups cooked chickpeas
1largelemon
1clovegarlic
½teaspoonsea salt
½teaspoonground cumin
⅓cuptahini
2tablespoonsolive oilplus extra to drizzle on top
2-3tablespoonswater
paprikaor chopped fresh parsley, for garnish
Instructions
Prep: Rinse and drain the chickpeas, removing any loose skins as you rinse them; halve and juice the lemon and mince the garlic.
Process: Place all of the ingredients except the water and garnishes in a food processor fitted with a standard S blade. Process for 1-2 minutes, scraping down the sides with a plastic spatula once or twice. Add a little water at a time as you process for another 1-2 minutes or until your hummus is smooth and creamy.
Enjoy: Serve your hummus in a bowl, drizzle a little extra olive oil on top and garnish with some paprika or fresh parsley.
Notes
Storage: Leftovers will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.