Hummus

Mediterranean Vegan Easy total time15 mins addedJuly 2020

• 1 ⨯ 15-ounce can chickpeas
• ⅔ cups tahini
• 2 cloves garlic, finely grated
• ¼ teaspoon ground cumin, plus more if desired
• ⅓ cup fresh lemon juice, plus more if desired
• Kosher salt, to taste
• Extra-virgin olive oil, for drizzling
• Hot smoked paprika, for sprinkling
• (optional) Freshly ground black pepper, for sprinkling
• Toasted pita bread, pita chips or cut raw vegetables, for serving

1. Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
2. Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in reserved chickpea liquid until you achieve the desired consistency. The mixture will appear broken at first but will come together as the liquid is added and has been processed for a minute or two. If you run out of reserved liquid, you can add water as needed.
3. Add the chickpeas, the lemon juice and ½ teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
4. Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.