INGREDIENTS:
·
1
1/2 cups (250 grams) cooked chickpeas or 1 can chickpeas
·
1/4
cup (60 ml) fresh lemon juice (1 large lemon)
· 1/4 cup (60 ml) tahini
·
1
small garlic clove, minced
· 2
tablespoons (30 ml) extra-virgin olive oil, plus more for serving
·
1/2
teaspoon ground cumin
·
Salt
to taste
·
2
to 3 tablespoons (30 to 45 ml) water
·
Dash
ground paprika, for serving
INSTRUCTIONS:
1.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 then process for 30
seconds more. This extra time helps “whip” or “cream” the tahini, making the
hummus smooth and creamy.
2. 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. Open, drain, and rinse
the chickpeas. 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.
3. 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.
4.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.
Disfruten!
