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Course: Side Dish
Cuisine: Lebanese
Ingredients Equipment Method

Ingredients
  

  • 2 can chickpeas
  • 1/4 cup fresh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini
  • 2 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 3 tablespoons aquafaba or hummus water
  • Paprika or sumac, for serving (optional)
  • Fresh parsley, chopped, for serving (optional)

Equipment

  • A blender

Method
 

  1. Blend the Ingredients:
  2. In a blender, combine the tahini and lemon juice. Blend for about 1 minute until smooth and creamy. This step helps to whip the tahini, making the hummus extra smooth and light.
  3. Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Blend for about 30 seconds.
Add the Chickpeas:
  1. Add half of the chickpeas to the blender and blend for 1 minute. Scrape down the sides and bottom of the blender as needed.
  2. Add the remaining chickpeas and blend until thick and quite smooth, 1 to 2 minutes more.
Adjust the Consistency:
  1. Slowly add 2 to 3 tablespoons of water with the blender running until you reach your desired consistency. Continue to blend for 1-2 minutes for a smooth texture.
Taste and Season:
  1. Taste the hummus and add more salt, lemon juice, or garlic if needed. Blend again if necessary.
Serve:
  1. Transfer the hummus to a serving bowl. Drizzle olive oil over the top and sprinkle with paprika and fresh parsley if desired.
Tips:
  1. For an extra smooth hummus, use a high-powered blender and let it run longer.
  2. If your blender is having trouble blending, add more water or olive oil to help it along.
  3. Enjoy your homemade hummus with pita bread, fresh vegetables, or spread on sandwiches!