So much better than store bought!
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds to make the consistency creamy.
- Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- To make the hummus smoother, slowly add 2-3 tablespoons of water until the consistency is perfect.
- Pour the hummus into a serving dish and drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika. Serve with your favorite crudités.
- The homemade hummus can be stored in an airtight container in the refrigerator up to one week.
Source: Chef Russell Pancamo