A recipe for hummus.
Ingredients
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
1 can chickpeas, drained and rinsed (or about 1 1/2 cups cooked chickpeas)
2 to 3 tablespoons water
Dash of paprika, for serving (optional)
Cooking
In a food processor, combine the tahini and lemon juice and process for 1 minute, scraping the sides and bottom of the bowl as needed. This helps to whip the tahini and make the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape the sides and bottom of the bowl, and process again for another 30 seconds.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until smooth and creamy, about 1 to 2 minutes.
If the hummus is too thick, slowly add 2 to 3 tablespoons of water until you reach the desired consistency.
Taste the hummus and adjust the seasoning. Add more salt, lemon juice, or cumin if needed.
Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with a dash of paprika for color (optional).
Serve the hummus with pita bread, vegetable sticks, or your favorite crackers.
Enjoy your homemade hummus! Feel free to customize the recipe by adding roasted red peppers, sun-dried tomatoes, or other ingredients to suit your taste.