1 can (15 oz) chickpeas
2 large cloves of garlic, roughly chopped
½ teaspoon salt
¼ cup Tahini sesame seed paste
the juice of 2 lemons
2 tablespoons chili olive oil (I used Nudo)
Paprika, for garnish
Chickpeas, or garbanzo beans, can be found in the canned foods aisle of your grocery store. They are usually within a water and salt mixture so drain the chickpeas before using.
On to the recipe..
Drain the chickpeas and add to a food processor (or a blender if you don’t have a food processor).
Blend for 2-3 minutes or until smooth.
While the blender is running, roughly chop your garlic. Add the garlic, salt, tahini paste, lemon juice, and the olive oil. Blend for another minute or two. If the hummus has too thick of a consistency, add a bit of water and blend.
Add the hummus to a bowl. Top with a drizzle of olive oil, chopped parsley, and a sprinkle of paprika.
Serve with your favorite dipping foods.
So, my food processor isn’t stellar. So I had to blend the chickpeas and hummus a bit longer than I listed above to get the creamy consistency I was looking for. But I got it!
The chili olive oil was such a great addition. I absolutely love the tiny bit of heat at the end of each bite. It’s perfect with hummus chips, pita chips, tomatoes, cucumber slices, or baby carrots.
What are some of your favorite dippers for hummus?