- 2 cups chickpeas, cooked or canned
- 1/3 cup fresh lemon juice
- ¼ cup tahini
- 2 cloves garlic, minced or pressed
- ¼ cup or more of water
- Salt to taste
- 1 tablespoon olive oil
- 1 teaspoon paprika
Drain and rinse the chickpeas;. Place in a blender or food processor with the lemon juice, tahini, and minced garlic. Blend well, adding water as needed to form a smooth paste. Add less water to make a thicker hummus for sandwich spread. Add salt to taste.
Scrape hummus into a covered container and refrigerate overnight or at least 3 hours before serving.
Remove the hummus from the refrigerator ½ hour before serving. Spread onto a shallow plate, swirling the top with the back of a spoon. Drizzle olive oil and paprika over the top.
Serve with pita chips or raw vegetables for dipping.
Makes about 3 cups, enough to serve at least 8 as a party dip or to fill 6-8 sandwiches.