Hummus
Ingredients
- 2 (15½ oz) cans chickpeas
- ¼ cup freshly squeezed lemon juice, (from 2 lemons)
- ¼ cup sesame tahini, (well stirred (preferably Joyva Sesame Tahini))
- 2 small cloves garlic, (roughly chopped)
- Heaping ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil, (plus more for drizzling)
- 1 tablespoon freshly chopped parsley, (for serving (optional))
- Paprika (for serving (optional))
Instructions
- 1
Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
- 2
In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and adjust seasoning, if necessary.
- 3
Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
Nutrition
Per serving (based on 12 servings)
