Ingredients 2 cans chickpeas 4 cloves garlic 4 generous tablespoons Tahini 1 teaspoon cumin 1 teaspoon Salt 4 tablespoons olive oil Juice of 2 lemons water Paprika, Parsley & Finishing Olive Oil for garnish
To make the creamiest hummus it is best to remove the skin or film from each of the chickpeas. Set yourself up with three bowls, one full of chickpeas from the can, one for deskinned chickpeas, and one for the skins.
Once the chickpeas are all skinned and ready, set up the food processor. I always begin by putting the garlic in the food processor first, because it ensures that the garlic is finely minced and distributed throughout the hummus.
Then add all the other ingredients to the food processor and blend. at this point my hummus is pretty thick and on the drier side. some folks like it this way and may prefer to stop here. I like my hummus a little creamier, so I drizzle in a little bit of water while the food processor is running until it is my desired creaminess just add the water in very slowly, so that it doesn't get too runny.
remove from processor and drizzle some finishing olive oil, Paprika, and/or parsley on top for garnish and extra flavors!