Ingredients
Equipment
Method
Step-by-Step Instructions
- Drain and rinse one can of chickpeas under cold water, then place them in a food processor.
- Add ¼ cup of tahini, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice to the chickpeas.
- Pulse the food processor to blend until smooth, about 30 seconds.
- Add crushed garlic and ½ teaspoon of salt, and process until fully blended.
- If thick, add cold water 1 tablespoon at a time to achieve desired consistency.
- Sprinkle in ½ teaspoon of smoked paprika and ¼ teaspoon of cumin, and blend again for 15-20 seconds.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh herbs.
Nutrition
Notes
Store hummus in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.