This is delicious.
Serve with pita chips, my Naan Bread, or with fresh vegetables.
1/3 c. good-quality tahini
2-4 Tbls. cold water, or more if needed
2 Tbls. extra virgin olive oil
1/2 ground cumin
3/4 t. fine sea salt
2 medium cloves garlic, peeled and smashed
juice of 1 lemon (2-3 tablespoons)
15 oz. can chickpeas, rinsed and drained
drizzle of olive oil
sprinkle of paprika
chopped fresh parsley
toasted pine nuts
Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add another tablespoon or two of water.
Taste and season with additional salt, cumin, and/or lemon juice if needed.
Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.