Classic Hummus

By jeaninemg

Ingredients

• Two 15-ounce cans chickpeas, drained, liquid reserved
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup tahini
• 1 teaspoon ground cumin
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil, plus more for serving
• 1 teaspoon kosher salt
• Smoked paprika, for serving, optional
• Vegetable crudite and pita chips, for serving

Details

Servings 10
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.

To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.

Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Adapted from "The Comfort Table" by Katie Lee. Copyright Simon Spotlight Entertainment 2008.

Provided courtesy of Katie Lee. All rights reserved.