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Ingredients

  • One 15 oz can chickpeas (garbanzo beans)
  • 1/4 cup (59 ml) fresh lemon juice
  • 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
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Dash of ground paprika

DIRECTIONS

  1. In the bowl of a food processor, combine tahini and lemon juice. Process for about 1 minute. Scrape sides and bottom of bowl, then process for another 30 seconds.
  2. Add in olive oil, mined garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl, and process for another 30 seconds.
  3. Drain and rinse chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down bowl, add remaining chickpeas and process another 1 to 2 minutes or until think and smooth.
  4. Slowly add 2 to 3 tbsp of water to reach desired consistency. Scrape hummus into serving bowl then drizzle with about 1 tbsp of olive oil over the top and sprinkle with paprika

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