Hummus is, by far, the best dip, in my opinion. Its so savory and creamy!
Yields: 1 1/2 cups
What You Need:
1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash ground paprika, for serving
In the bowl of the food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the blended tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Drain chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
If the hummus seems too thick or still has pieces of chickpea, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the desired consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Eat with: chips, sliced veggies, kale chips, etc.
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