Creamy Hummus
Ingredients
- 1 can chickpeas 15 oz, drained and rinsed (reserve 1/4 cup liquid)
- 1/4 cup tahini well-stirred
- 3 tablespoons fresh lemon juice about 1 large lemon
- 2 cloves garlic minced
- 3 tablespoons extra virgin olive oil divided
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon ground cumin
- 2-4 tablespoons warm water as needed
- 1 pinch paprika for garnish
Instructions
- In a food processor, combine tahini and lemon juice. Process for 1 minute until light and fluffy.
- Add 2 tablespoons olive oil, garlic, salt, and cumin. Process for 30 seconds until well combined.
- Add half the chickpeas and process for 1 minute. Scrape down sides and add remaining chickpeas.
- Process for 2-3 minutes until very smooth and creamy. While running, slowly add 2-4 tablespoons warm water until desired consistency is reached.
- Taste and adjust seasoning with additional salt, lemon juice, or garlic as needed.
- Transfer to serving bowl and use the back of a spoon to create a shallow well in the center.
- Drizzle with remaining olive oil and sprinkle with paprika. Serve immediately or refrigerate until ready to use.
Notes
Storage tip: Keeps in refrigerator for up to 1 week covered. Refresh with a drizzle of olive oil and lemon juice before serving. For extra smooth texture, remove chickpea skins before processing.