Hummus | FoodieAtlas

Ingredients

2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup well-stirred tahini
2-3 tablespoons extra virgin olive oil, plus more for serving
1 small garlic clove, minced
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons water
Paprika or sumac (for garnish)
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Chickpeas

If using canned chickpeas, drain and rinse them. If using cooked chickpeas, ensure they are warm.

Blend the Ingredients

In a food processor, combine the tahini and lemon juice. Process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps "whip" the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, ground cumin, and a pinch 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.

Adjust the Consistency

With the food processor running, slowly add 2 to 3 tablespoons of water until the hummus is smooth and creamy.

Season to Taste

Taste for salt and adjust as needed.

Serve

Transfer the hummus to a serving dish and drizzle with extra virgin olive oil.

Garnish with a sprinkle of paprika or sumac and chopped fresh parsley.