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| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 2 cloves Garlic
- 2 cups Cooked Chickpeas (reserve The Cooking Liquid)
- 2 Tablespoons Tahini
- ¼ cups Lemon Juice
- ½ teaspoons Ground Cumin
- 1 pinch Salt To Taste
- 1 pinch Cayenne, More To Taste
- 2 Tablespoons Extra Virgin Olive Oil, Plus Extra For Drizzling
- 1 pinch Smoked Paprika (optional) For Sprinkling
Preparation Instructions
This recipe calls for cooked dried beans, but you can substitute 1 can (15 or 16 ounces) of chickpeas rinsed and drained. Use the bean liquid or water to thin the hummus.
Place garlic cloves in a food processor and mince. Add chickpeas, tahini, lemon juice, cumin, cayenne, salt, and 2 tablespoons olive oil; process until pureed. Thin with reserved liquid or water to desired consistency. (Can be covered and refrigerated a week or more.)
When ready to serve, spoon hummus onto a large plate or platter with desired accompaniments. Drizzle hummus with olive oil and sprinkle with optional paprika. Serve.
