- 1 15- ounce can of chickpeas
- 1/4 cup fresh lemon juice juice of 1 large lemon
- 1/4 cup tahini well-stirred
- 1 small garlic clove minced
- 2 tablespoons extra-virgin olive oil plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 –3 tablespoons of water
- Dash ground paprika or ground sumac for serving
- Optional: 1–2 cups roasted veggies such as turnips beets, sweet potatoes, or rutabaga
- In the bowl of a food processor, combine 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.
- Add olive oil, minced garlic, cumin, and 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 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.
- The hummus will probably 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.
- 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 1 week.