Ingredients
Hummus
- 2 (15-ounce) cans chickpeas, drained with liquid reserved
- ⅓ cup chickpea liquid, or more, as needed
- ½ cup tahini
- ¼ cup olive oil
- 2 lemons, juiced
- 2 garlic cloves
- 1 teaspoon cumin
- ½ teaspoon kosher salt
For Garnish
- Extra-virgin olive oil
- Paprika
- Freshly chopped parsley
Instructions
- Prepare the chickpeas: Drain the chickpeas from the cans, reserving the liquid. Set aside the chickpeas and measure out ⅓ cup of the reserved liquid for use in the hummus.
- Combine ingredients: In a food processor, add the drained chickpeas, tahini, olive oil, lemon juice, garlic cloves, cumin, and kosher salt. Begin blending these ingredients together.
- Adjust the texture: Gradually add the reserved chickpea liquid to the food processor while blending until the hummus reaches your desired smooth and creamy consistency. You may add more liquid if needed.
- Serve and garnish: Transfer the hummus to a serving bowl. Drizzle with extra-virgin olive oil, sprinkle with paprika, and garnish with freshly chopped parsley for a vibrant finish.
Notes
- For an extra smooth hummus, peel the chickpeas before blending.
- If you prefer a thicker hummus, use less of the reserved chickpea liquid.
- Adjust garlic and lemon juice to taste based on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Serve with warm pita bread, vegetables, or as a spread in sandwiches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
