Ingredients
Units
Scale
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup tahini
- ½ tsp cumin
- ½ tsp salt
- 2 garlic cloves
- juice of 1 lemon
- ⅓–½ cup olive oil
- 1–2 Tbsp water
- paprika or za’atar for serving (optional)
Instructions
- Start by removing the skin from the chickpeas. Yes, this will take a little time, but it makes a difference in creating a smooth consistency.
- Place chickpeas, tahini, cumin, salt, lemon juice and garlic cloves in a food processor and start pulsing. While food processor is running, drizzle in olive oil. Check consistency and add more olive oil.
- If consistency is still too chunky add a few Tbsp of water and pulse again.
- Sprinkle top with paprika or za’atar and serve with pita, chips or veggies.
Notes
The hummus can be stored in airtight container in the refrigerator for 1-2 weeks.
- Category: Appetizer
- Method: One pot
- Cuisine: Israeli