This recipe is thanks to Inspired Taste for the initial method (but I prefer mine with more garlic)
- 1 tin chickpeas (approx 400g)
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini
- 2 cloves of crushed garlic
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Sprinkle of ground paprika for serving
- In the food processor or blender, combine tahini and lemon juice.
- Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, crushed garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Add the drained and rinsed can of chickpeas. Add half of the chickpeas to the food processor then 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.
Getting the consistency right
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 the consistency is perfect.
Serve in a bowl with a drizzle of olive oil over the top, and then sprinkled with a little with paprika.
Store in an airtight container and refrigerate up to about a week (if you don’t eat it all by then).