Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil plus extra for garnish
- Juice of 1 lemon
- 2 cloves garlic peeled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika plus extra for garnish
- 1 small red chili sliced (plus extra for garnish)
- 2 –3 tablespoons cold water adjust for creaminess
- Salt to taste
- Fresh parsley chopped (for garnish)
- Sesame seeds toasted (black and white, for garnish)
Instructions
- Blend the base. Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, and half the chili slices to a food processor. Blend until smooth.
- Adjust texture. With the processor running, slowly drizzle in cold water until the hummus is light, creamy, and whipped. Taste and adjust salt as needed.
- Plate it. Spoon the hummus into a serving bowl and use the back of a spoon to swirl the top.
- Garnish generously. Drizzle with olive oil, sprinkle with smoked paprika, scatter sesame seeds and parsley, and top with the remaining chili slices.
- Serve. Pair with carrot sticks, pita bread, or fresh veggies and enjoy.
Notes
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight, then stir or blend to restore creaminess.