Use this homemade hummus as a spread for sandwiches or serve as a dip for pita bread and veggies.
Course: Appetizer, lunch, Snack
Cuisine: Mediterranean, Middle Eastern
Keyword: creamy, easy, quick
114-ounce (400gr)can chickpeas
2tbspfresh lemon juice(half of a lemon)
1tbspolive oil(+more for drizzling)
1dashground paprika(for serving)
Drain and rinse the chickpeas
In a food processor, combine the tahini, minced garlic and lemon juice and process for 1 minute.
Add the chickpeas, olive oil, cumin and salt and process for a couple of minutes. The hummus will be too thick or still have tiny bits of chickpea. To fix this, slowly add 2-4 tablespoons of water (with the processor still running) until you reach the perfect consistency. (*see notes)
Spoon into a bowl and serve with a drizzle of olive oil and dash of paprika on top.
* Ice-cold water is our trick for a fluffy hummus. Add more water by the tablespoon if necessary to achieve a super creamy texture.