Prep Time::10 mins
Total Time::10 mins
Servings::32
Yield::2 cups
Ingredients
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1 (15 ounce) can chickpeas, drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ cup water
3 cloves garlic, crushed
½ teaspoon ground cumin (Optional)
1 pinch paprika
1 sprig fresh parsley, chopped
Directions
Place chickpeas, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.
Cook’s Note
For thinner hummus, add a little more water or even the liquid from the chickpeas. I find 1/4 cup water with totally drained garbanzos is perfect; after refrigeration, it will thicken up.