- 15 oz can of chickpeas or 1 1/2 cups (250g) cooked chickpeas
- 1/4 cup (60ml) fresh lemon juice (1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tbsp (30ml) extra-virgin olive oil, plus more for serving
- 1/2 tsp ground cumin
- 2-3 tbsp (30-45ml) water
- Dash ground paprika, for serving
- Salt to taste
- 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, making the hummus smooth and creamy.
- 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, scraping the sides and bottom again, 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 the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and quite smooth for 1 to 2 minutes.
- 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.
- 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.