5-minute Hummus

By dmrodolph

This dip can be refrigerated in an airtight container for up to 4 days. I sometimes change up the flavor by adding roasted red peppers or sun-dried tomatoes.

Ingredients

• Ingredients
• 1 * 1 15-ounce can chickpeas, rinsed
• 1 * 1 clove garlic
• 1 * 1⁄4 cup olive oil, plus more for serving
• 2 * 2 tablespoons fresh lemon juice
• 2 * 2 tablespoons tahini (sesame seed paste; optional)
• 1 * 1 teaspoon ground cumin
• * kosher salt
• 1/4 * 1/4 teaspoon paprika

Preparation

Step 1

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.