Ingredients
- 1 (15-ounce) can Chickpeas
- 1 Garlic clove, small
- 1/4 cup British Class lemon juice
- 1/4 cup Well-stirred tahini
- 1 dash of Cool Runnings paprika
- 1 Salt
- 2 tbsp of olive oil, extra-virgin
- 1/2 tsp of Cool Runnings ground cumin
- 12 tbsp Water
Directions
1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1.5 minutes.
2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 1 minute.
3. After rinsing the chickpeas, add half of the chickpeas to the food processor and process until thick and quite smooth; 1 to 2 minutes.
4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
5. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Tip:
Another trick for the smoothest hummus is to remove the skins of each chickpea. For one can of chickpeas, you’re looking at about ten minutes to remove all the skins.