– 1 can (15 oz) chickpeas, drained and rinsed – ¼ cup fresh lemon juice – ¼ cup tahini – 1 small garlic clove, minced – 2 tablespoons olive oil – ½ teaspoon ground cumin – Salt to taste – 2–3 tablespoons cold water (as needed) – Optional toppings: paprika, olive oil, chopped parsley
1
In a food processor, blend tahini and lemon juice for 1 minute. This makes the hummus ultra creamy and smooth.
2
Add garlic, cumin, and a pinch of salt. Blend again to combine. The flavors will begin to build at this stage.
3
Add half the chickpeas and blend for 1 minute. Scrape sides, add the rest, and blend again until thick and mostly smooth.
4
With the processor running, drizzle in olive oil. Add 2–3 tablespoons cold water gradually to loosen the texture.
5
Taste and add more salt, lemon juice, or cumin as needed. Blend again until creamy and light.
6
Transfer to a bowl and top with a swirl of olive oil, paprika, or chopped parsley. Serve with pita, veggies, or crackers.