1can (15 ounces)chickpeas also known as garbanzo beans), drained and rinsed
1/4cupfresh lemon juice (about 1 large lemon)
1/4cuptahini (sesame paste)
1smallgarlic clove, minced
2tbsp extra virgin olive oil, plus more for serving
1/2tsp ground cumin
Salt to taste
2-3tbspwater
1 dashpaprika, for serving
Optional toppings: chopped fresh parsley, toasted pine nuts, or olives
Instructions
In a food processor, combine the tahini and lemon juice. Process for 1 minute. This helps to whip the tahini and make the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, then scrape down the sides and bottom of the bowl well.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the sides and bottom of the bowl again.
Add the remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. If the hummus is too thick or not creamy enough, add 2 to 3 tablespoons of water while the food processor is running. Continue to process until the mixture reaches your desired consistency.
Taste the hummus and adjust as needed. Add more salt, lemon juice, or garlic to taste.
Transfer the hummus to a serving bowl and drizzle with olive oil. Sprinkle with a dash of paprika, and any optional toppings you desire.
Serve hummus with warm pita bread, carrot sticks, cucumber slices, or your favorite crackers. Enjoy!
Notes
Store leftover hummus in an airtight container in the refrigerator for up to one week