Ingredients

The following ingredients have 4 Servings
  • 15 oz. canned chickpeas (drained and rinsed (1.5 cups cooked chickpeas))
  • 1 clove garlic (smashed)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons water
  • 1/4 cup tahini ((see notes))
  • 1/4 cup extra-virgin olive oil
  • extra olive oil, sesame seeds, whole chickpeas, chopped parsley (for garnish (optional))

Instruction

  • Add the drained and rinsed chickpeas, smashed garlic clove, cumin (1/2 teaspoon), and kosher salt (1/2 teaspoon) to a food processor. Press on until everything is chopped very finely and blended together (about 1-2 minutes).
  • Slowly drizzle in the lemon juice (1/4 cup), then water (2 tablespoons), while food processor is running.
  • Scrape down the sides, add the tahini (1/4 cup), and process again.
  • Scrape down the sides, then slowly drizzle in the olive oil (1/4 cup) while food processor is on.
  • Chill for at least 30 minutes, which will help infuse the flavors and thicken the hummus.
  • Serve drizzled with more extra-virgin olive oil and sprinkled with whole chickpeas, sesame seeds, and chopped parsley, if desired.