Ingredients
- 2 cups cooked (or canned) chickpeas
- 1/2 cup tahini (I like Joyva brand best)
- 6 oz. olive oil
- 3 cloves garlic, peeled and cut in half (or use roasted garlic, see introduction)
- Juice of 2 – 3 lemons
- 2 tablespoons cumin
- 3/4 teaspoon salt (the amount I used with the beans I cooked. Canned beans may need less.)
- Freshly ground pepper, to taste
- To garnish:
- Additional olive oil
- Paprika
- Fresh parsley, minced
Directions
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Put everything in a food processor and blend until it’s all smooth. Taste and adjust seasonings. If it’s thicker than you like it, add a bit more lemon juice or water. I ended up adding about ¼ cup of water.
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To fancy it up, put the hummus in a bowl, drizzle with a bit of olive oil, and sprinkle with the paprika and parsley.