- 2 cups drained well-cooked or canned chickpeas, liquid reserved
- 1/2 cup tahini (sesame paste), optional, with some of its oil
- 1/4 cup extra-virgin olive oil, plus oil for drizzling
- 2 cloves garlic, peeled, or to taste
- Salt and freshly ground black pepper to taste
- 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
- Juice of 1 lemon, plus more as needed
You put everything in a food processor and blend and it is done! I chose to do 1 tbsp of Paprika. I felt like there was something missing from the hummus, could be that I’m used to the roasted pine nut hummus. Tyler thought it tasted good. I added a lot more garlic than it called for because we are garlic lovers. Made about 2 cups worth of hummus which is a decent amount! Can’t wait to try it again and add pine nuts and roasted red peppers.
The recipe is from here.