• Cooking Time: 5 mins
  • Servings: 4-6
  • Preparation Time: 15 min
  • 1 (15-ounce) can chickpeas
  • 3 tbsp lemon juice
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tbsp extra-virgin olive oil, plus more for serving
  • 1/2 tsp ground cumin
  • Salt to taste
  • ground cayenne pepper to taste
  • 1/2 tbsp chili garlic sauce
  • Dash ground paprika, for serving
  • Parsley for garnish
  1. Drain chickpeas from liquid from can and peel; a tedious process that takes 10-15 mins. Optional but definitely recommend, as it makes the hummus so much creamier
  2. Combine tahini and lemon juice in a food process for about 1.5 mins
  3. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 1 min or until well blended. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 mins
  4. Add in cayenne and chili garlic sauce and process a bit longer. If hummus is too thick you can add a tbsp or two of water
  5. Garnish with paprika, parsley and/or drizzle olive oil
  6. Enjoy!
Super simple and much more fresh than anything from a store in my opinion. This one, too, is a work in progress. Playing around with proportions and adding new ingredients each time.