PREP TIME
10 minutes

|

COOK TIME
0 minutes

|

YIELD
2 cups

Ingredients

• 1 16-oz can of garbanzo beans (chickpeas) or about 1 3/4 cups of cooked chickpeas

• Juice from one lemon (about 5 tbsp)

• 1/4 cup tahini

• 1 clove of garlic

• 1 tbsp olive oil

• 1/2 tsp cumin

• 1/4 tsp sea salt

• 2 to 3 tbsp water

• Paprika and/or olive oil for serving

Special Equipment

Stick Blender

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Directions

1. Drain the can of chickpeas. (Reserve any liquid if you like to experiment with aquafaba recipes!)

2. Add the chickpeas, juice from one lemon, 1/4 cup tahini, garlic clove, 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon sea salt, and 2 tablespoons of water to a tall vessel (or blender, if using).

3. Blend with a stick blender or traditional blender until well combined, tasing occasionally and adding more water to help blend thoroughly and to bring the hummus to the consistency you are looking for.

4. Taste, adding a little of this and a little of that as needed based on your palate.

5. Transfer the hummus to a bowl and top with some paprika and/or olive oil just before serving. (I prefer not to use extra olive oil, but it is traditional to eat it with a little bit on top.)