Description

A creamy and flavorful Middle Eastern dip made from blended chickpeas, tahini, lemon juice, and garlic. Perfect as a spread or dip for veggies and pita bread.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash of ground paprika, for garnish

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Instructions

In a food processor, combine tahini and lemon juice and process for 1 minute until creamy and whipped.
Add minced garlic, olive oil, cumin, and a pinch of salt. Process until well blended.
Add the chickpeas and process for 1-2 minutes until smooth.
With the processor running, slowly add 2 to 3 tablespoons of water until the hummus reaches your desired consistency.
Taste and adjust seasoning with additional salt, lemon juice, or garlic if needed.
Spoon into a serving dish, drizzle with olive oil, and sprinkle with paprika before serving.

Notes

For extra smooth hummus, peel the chickpeas before processing.
Store in an airtight container in the fridge for up to a week.
Can be made ahead and flavors improve over time.