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Easy Hummus

Print Recipe

Ingredients
  

  • 1 (15-ounce) can Chickpeas  or 1½ cups cooked chickpeas
  • 1/4 cup Fresh lemon juice About 1 large lemon
  • 1/4 cup Well-stirred Tahini
  • 1 small Garlic clove, minced about 1 tbsp.
  • 2 tbsp. Extra-Virgin Olive Oil
  • 1/2 tsp. Ground Cumin
  • Salt to taste
  • 2-3 tbsp. Water
  • Dash of ground paprika or sumac, for serving

Directions
 

  • Combine the Tahini and Lemon Juice and process for 1 minute, then scrape the sides and bottom of the bowl, then process again for 30 seconds. This extra time helps to whip the tahini, making the hummus smooth and creamy.
  • Add the Olive Oil, Minced Garlic, Cumin, and 1/2 teaspoon of Salt to the whipped Tahini and Lemon Juice. Process for 30 seconds, then scrape the sides and bottom of the bowl, then process for another 30 seconds.
  • Open, drain, and rinse the chickpeas. Then add them to a large bowl of water, and lightly rub and squeeze the chickpeas together to remove the hulls, so you can strain off the hulls.
  • Add the Chickpeas to the food processor and process for 2-4 minutes until thick and quite smooth.
  • If the hummus is too thick, or stills has tiny bits of chickpea, while the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.