2 cups canned chickpeas
1 1/2 tsp cumin
1/4 cup tahini (can add a little more if you’d like)
1/3 cup lemon juice
2 tblsp olive oil
1 clove garlic, minced or crushed
1/4 tsp paprika
1/2 tsp or more of sea salt (to taste)
Fresh parsley (optional)
1. Drain beans and reserve the liquid.
2. Blend beans with remaining ingredients ( The easiest way to do this is with a food processor or blender. I like mine quite chunky, so I always leave out about 1/2 cup of the beans and hand mash them in at the end. Alternatively, you can hand mash it all with a mortar and pestle if you want it really chunky). If mixture seems dry, add some of the reserved bean liquid slowly.
3. You can stir in some fresh parsley at this point if you so desire. Garnish with fresh parsley and a sprinkle of paprika.
Tips: This is way better than store bought. It is my standard hummus recipe. If you get bored with it, or want to jazz it up, it’s super easy. Here’s how:
Sun-dried tomato: 1/2 cup of sun-dried tomatoes
Roasted garlic: replace the 2 raw cloves of garlic with a roasted head of garlic
Olive: Stir in one cup of chopped olives
Red pepper: Add 1-2 roasted red peppers while pureeing
Pesto: Add 1/2 cup of pesto while pureeing
Curry: Add 4 tsp of curry or Indian masala