Easy Hummus (Better than Store-Bought)
, 10 min
Makes 1 1/2 cups (6 servings)
Creamy, fluffy chickpea dip made by whipping tahini and lemon first, then blending in chickpeas and cold water.
| 60 ml well-stirred tahini | Whip tahini & lemon, 1 1/2 min | Blend in oil, garlic, cumin, salt, 1 min | Process in first half of chickpeas, 1 min | Add rest of chickpeas, process 1-2 min | Thin with cold water until creamy | Season to taste, drizzle oil, sprinkle on top |
| 60 ml fresh lemon juice | ||||||
| 30 ml extra-virgin olive oil (in the hummus) | ||||||
| 1 small garlic clove, minced | ||||||
| 1/2 tsp ground cumin | ||||||
| 1/2 tsp salt, plus more to taste | ||||||
| 125 g chickpeas, drained (first half) | ||||||
| 125 g chickpeas, drained (second half) | ||||||
| 2 to 45 ml cold water or aquafaba | ||||||
| Dash paprika, sumac or za'atar (for serving) | ||||||
| Extra-virgin olive oil (for serving) |
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