Ingredients
1/3 cup tahini
1/2 teaspoon ground cumin
2–4 tablespoons cold water, or more if needed
2 tablespoons extra virgin olive oil
3/4 teaspon salt
2 medium cloves garlic (peeled and smashed)
juice of 1 lemon (2–3 tablespoons)
1 can chickpeas
optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, roasted peppers.
Instructions:
Puree the first seven ingredients in a food processor until smooth. Tahini, olive oil, cold water, salt, cumin, garlic and lemon juice.
Add in the chickpeas. One can, rinsed and drained.
Puree for 3-4 minutes, or until smooth. If the hummus seems too thick, feel free to add more water ( an extra tablespoon or two).
Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
Enjoy! Transfer it to a serving bowl, add on any toppings that you would like (some red pepper flakes, extra drizzle of olive oil, paprika, chopped fresh parsley...)
Refrigerate for up to 3 days