- 1-1/2 cups cooked and soaked and rinsed chickpeas
- 1/4 cup fresh lemon juice (1 large lemon)
- 1/4 cup well-stirred tahini
- 1 to 5 small garlic cloves, smashed
- A few TBSP to a 1/4 cup extra-virgin olive oil
- 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 and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl and then process for 30 more seconds. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
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.
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.
Create the perfect consistency: 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.
Serving and Storing: 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.
Yield: Serves 6, Makes 1 1/2 cups
Find high quality extra virgin olive oil here.
High quality salts, herbs, spices can be found here.