Ingredients:

  • 1 (15-ounce / 425g) can chickpeas, drained and rinsed (reserve some aquafaba!)
  • 1/4 cup (60 ml) tahini
  • 1/4 cup (60 ml) freshly squeezed lemon juice (about 1-2 lemons)
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) ice water
  • 2 tablespoons (30 ml) extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cumin
  • Pinch of paprika, for garnish
  • Pinch of cayenne pepper (optional)
  • Fresh parsley, chopped, for garnish (optional)
  • Reserved aquafaba from chickpeas, if needed for thinning (optional)

Instructions:

  1. Peel the skins off the chickpeas for an extra-smooth hummus (optional).
  2. In a food processor, combine tahini and lemon juice. Process until smooth and creamy.
  3. Add minced garlic, salt, and cumin to the tahini mixture. Process to combine.
  4. Add the drained and rinsed chickpeas to the food processor. Process until a thick paste forms.
  5. With the food processor running, slowly drizzle in the ice water and olive oil. Process until the hummus is light, fluffy, and smooth. Add more aquafaba or water for desired consistency.
  6. Taste the hummus and adjust seasoning as needed. Add more salt, lemon juice, or garlic to your liking.
  7. Transfer the hummus to a serving bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld (optional).
  8. Drizzle with olive oil, sprinkle with paprika and fresh parsley (optional), and serve with your favorite dippers.