240g cooked chickpeas(1 Tin)

2TBSP fresh lemon juice, 1 large lemon

2TBSP tahini -Optional

1 small garlic clove, minced

 2 TBSP extra-virgin olive oil, plus more for serving

1/2 TSP ground cumin

Salt to taste

2 to 3 TBSP water

Dash ground paprika for serving



In the bowl of a food processor, combine the tahini, lemon juice, olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended 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.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, 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. Store homemade hummus in an airtight container and refrigerate up to one week.

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