Servings: 4
Equipment
- Food processor
Ingredients
- 1 can Chickpeas
- 1/3 cup Tahini
- 1/3 cup Lemon juice - 2 fresh lemons
- 2 cloves Garlic - minced
- 2 tbsp Olive oil (quality)
- 2-4 tbsp Chickpea liquid from can - reserved
- 1 tsp Ground Cumin
- 1/2 tsp Kosher salt
- 1/4 tsp Curry powder
Instructions
- Drain chickpeas, reserving the liquid. Mix tahini in its container really well - it tends to separate like some peanut butters.
- In food processor, add tahini and lemon juice. Puree for about one minute until you have a thick paste. Spatula sides if needed.
- Add remainder of ingredients and puree for 2 minutes.
- You should have a thick, creamy consistency that can hold a small peak. If too thick, add a bit more reserved chickpea liquid to thin it out.
- Optional: if you want it super-duper smooth, add hummus to a fine mesh sieve sitting over a bowl. Work the hummus with a spatula (mixing and pushing) through the sieve to the bowl beneath. This will filter out the skin pulp of the chickpeas.
- Garnish with drizzled olive oil and a dusting of spanish paprika.
Notes
Next level… you can add so many things to this recipe to get different flavor profiles - roasted red peppers, pine nuts, etc.
Tried this recipe?Let us know how it was!