1 can of chickpeas
1 large lemon
1/4 cup tahini
1/2 garlic clove, minced
1/2 teaspoon ground cumin
2 tablespoons olive oil, plus more for serving
1/2 teaspoon sea salt
2 to 3 tablespoons water
Dash of ground paprika for serving
- Combine tahini and lemon juice in the food processor for 1 minute. Scrape sides and bottom of bowl then turn on and process for another 30 seconds. This extra time helps cream the tahini.
- Add the olive oil, garlic, cumin and the salt and process for 30 seconds.
- Strain and rinse the chickpeas well. Add half of the chickpeas to the food processor and process for 1 minute. Add remaining chickpeas and process for an addition 2 minutes or until thick and quite smooth.
- 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.
To Serve: Scrape the hummus into a bowl, drizzle with some olive oil and sprinkle with paprika.