Classic Hummus

Ingredients

• 15 oz chickpeas (one can, drained and rinsed)
• 0.25 cup tahini (well-stirred)
• 0.25 cup lemon juice (freshly squeezed)
• 1 garlic (small clove, minced)
• 2 tbsp olive oil (extra virgin, plus more for drizzling)
• 0.5 tsp ground cumin
• salt (to taste)
• 2 tbsp water (ice cold, for texture)
• paprika (for garnish)

Steps

1. 1

   In 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 the tahini, making the hummus smooth and creamy.

2. 2

   Add the olive oil, minced garlic, cumin, and a 1/2 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. 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 chickpeas and process until thick and quite smooth; 1 to 2 minutes.

4. 4

   If the hummus is too thick or still has tiny bits of chickpea, slowly add 2 to 3 tablespoons of ice cold water while the processor is running until the desired consistency is reached.

5. 5

   Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika.

Notes

For an even smoother hummus, you can peel the chickpeas by pinching them between your fingers to remove the skins before adding them to the food processor. Store in an airtight container in the refrigerator for up to one week.

Nutrition per serving

• appetizer
• dip
• vegan
• vegetarian
• gluten-free
• no-cook
• healthy