1 (15-ounce) can chickpeas
1/4 cup fresh lemon juice, 1 large lemon
1/4 cup stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
1/2 teaspoon JoAn's Salt
2 to 3 tablespoons water
Add Pesto on top and serve with you favorite crackers and veggies
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides, then process for 30 seconds more. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of JoAn’s Salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom, then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and relatively smooth; 1 to 2 minutes.
The hummus may be too thick and have tiny bits of chickpea. Slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika. Store homemade hummus in an airtight container and refrigerate for up to one week.
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