Ingredients

The following ingredients have 4 Servings
  • 30 oz Chickpeas (garbanzo beans) (2 cans)
  • 2 cloves Garlic (minced)
  • 1/4 cup Fresh lemon juice
  • 1/2 tsp Cumin (more or less to taste)
  • 1/4 cup Tahini (well stirred)
  • 3 tbsp Extra virgin olive oil (extra for garnish)
  • 1/2 tsp Kosher salt (or more to taste)

Instruction

  • To Skin the Chickpeas: Drain and rinse the chickpeas. Place in a large bowl and pour enough hot water to cover the peas by about 1-inch. Let soak for 5 to 10 minutes. Gently rub the chickpeas together in the water. The shells should come off easily and float to the top of the water. Remove them with a slotted spoon or just your hands and discard.
  • In the bowl of a food processor combine the chickpeas, minced garlic, Lemon juice, cumin, tahini, olive oil, and salt.
  • Process for 3 to 4 minutes until smooth and creamy. You may need to add a tablespoon or more of cold water until you reach your desired consistency.
  • Transfer the hummus to a serving bowl, drag the back of a spoon to swirl a shallow well in the center. Drizzle with a little extra olive oil and sprinkle with paprika for garnish.