- 1 1/2 cups Chickpeas (one can)
- 1/4 cup Lemon Juice (juice of 1-2 lemons)
- 1/4 cup Tahini
- 1 Garlic (clove, minced)
- 2 tbsps Extra Virgin Olive Oil
- 1/2 tsp Cumin
- 1/4 tsp Sea Salt (to taste)
- 2 tbsps Water (or more to reach desired consistency)
1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin and 1/4 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and smooth; 1 to 2 minutes.
4. With the food processor turned on, 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.
No Food Processor
Use a high speed blender and add the ingredients slowly, blending small amounts at a time.
If you don’t have any tahini, a paste made from sesame seeds, you can leave it out. A chickpea puree without it is still quite delicious. Just add more olive oil. Another option is to add a natural unsweetened creamy peanut butter in its place.
Store hummus in an airtight container and refrigerate up to one week. Makes 6 servings or about 1 1/2 cups.