Ingredients
– 1 (15 oz) can chickpeas, drained and rinsed – 1/4 cup tahini – 2 tbsp lemon juice – 1 clove garlic – 2 tbsp olive oil – 1/2 tsp salt – 2–3 tbsp cold water – Optional: cumin, paprika for garnish
Instructions
Drain and rinse 1 can (15 oz) of chickpeas. For extra smooth hummus, peel the chickpeas by gently pinching off the skins.
In a food processor, blend 1/4 cup tahini and 2 tbsp lemon juice for 1 minute until creamy and light in color.
Add 1 clove garlic, chickpeas, 2 tbsp olive oil, 1/2 tsp salt, and 2–3 tbsp cold water. Blend until smooth and fluffy.
Taste and adjust seasoning. Add more lemon, garlic, or water as needed. Serve with olive oil drizzle and a sprinkle of paprika or cumin.
Refrigerate in an airtight container for up to 5 days. Serve with pita, veggies, or as a spread on sandwiches and wraps.