30 oz Chickpeas, 2 Cans rinsed and drained
¼ Cup Lemon Juice (from 1 1⁄2 to 2 lemons), more to taste
1-2 Garlic Cloves roughly chopped
Kosher salt and pepper, to taste
½ Cup Tahini
¾ Tsp Ground Cumin
2 Tbsp Extra Virgin Olive Oil
¼ Cup water or 3 ice cubes
A drizzle of olive oil, sprinkle of paprika, chopped fresh parsley
Drain and rinse the chickpeas in a colander.
If desired you can peel them and discard the thin skin.
Get all your ingredients ready.
Next, add chickpeas, tahini, lemon juice, garlic clove, water or icecubes, cumin, olive oil and salt to a high powered blender.
Blend the chickpeas on high for 30 seconds, pause once or twice to scrape the sides down. If the hummus seems too thick, add a tablespoon or two of water.
Transfer the hummus into a large bowl, using the back of a large spoon to create swirls in the center. Taste the hummus and add in extra salt, cumin and/or lemon juice if needed.
Drizzle olive oil and a dash of paprika, or ad