Ingredients

The following ingredients have 4 Servings
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup tahini
  • 1 whole garlic clove (chopped)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (more if desired)
  • 1/2 teaspoon cumin
  • 15 ounce can chick peas (garbanzo beans, drained and rinsed)
  • 2 tablespoons water (more if needed)

Instruction

  • In a food processor, cream tahini and lemon juice for one minute. Scrape sides and blend for another 30 seconds. This will create a fluffy creamy blend that is light in color.
  • Add garlic, olive oil, salt and cumin. Blend for 1 minute. Scrape sides and then blend another 30 seconds.
  • Add half of the drained and rinsed chickpeas. Blend for 1 minute. Scrap sides and add remaining chickpeas. Blend for 2 more minutes until smooth and creamy.
  • Scrape the sides once more, turn the food processor on, and while its running add water, one tablespoon at a time, to achieve desired smoothness and consistency.
  • Garnish with a drizzle of olive oil, a sprinkle of paprika, or toasted pine nuts, if desired. Store hummus in air tight container in refrigerator for up to one week.