Hummus

Ingredients:

• 1½ cup chickpeas, cooked (or one 15-oz can)
• ¼ cup lemon juice (fresh - about 1 large lemon)
• ¼ cup tahini (well stirred)
• 1 garlic clove (minced)
• 2 tbsp olive oil, extra virgin
• ½ tsp cumin, ground
• 2 tbsp water (w to 3 tbsp water)
• dash paprika (for serving)
• ½ tsp salt (plus more after making)

Instructions:

The order of doing stuff is critical.

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. 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 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.

 

NUTRITION PER SERVING: Serving Size 1/4 cup / Calories 190 / Protein 6 g / Carbohydrate 18 g / Dietary Fiber 5 g / Total Sugars 3 g / Total Fat 11 g / Saturated Fat 2 g / Cholesterol 0 mg

Servings: 12

Source: https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/