1 15-16 ounce can chickpeas (garbanzo beans)
Juice of one large lemon
1 TB extra virgin olive oil
1 TB tahini
1 garlic clove
1/2 tsp ground cumin
salt to taste (opt.)
1. Drain the chickpeas and rinse them. Dump them in the food processor.
2. Peel the garlic clove and add it to the food processor.
3. Add lemon juice, olive oil, cumin, salt and tahini.
4. Turn on the food processor and let it run at least five minutes, stopping two or three times to scrape down the sides. If it seems too dry, add a little water.
5. When it's as smooth as you want it, stop the food processor and scrape the hummus out into a serving bowl. Pour a little olive oil on top and sprinkle with paprika. Serve with chips or Greek flatbread.
salt to taste (opt.)
1. Drain the chickpeas and rinse them. Dump them in the food processor.
2. Peel the garlic clove and add it to the food processor.
3. Add lemon juice, olive oil, cumin, salt and tahini.
4. Turn on the food processor and let it run at least five minutes, stopping two or three times to scrape down the sides. If it seems too dry, add a little water.
5. When it's as smooth as you want it, stop the food processor and scrape the hummus out into a serving bowl. Pour a little olive oil on top and sprinkle with paprika. Serve with chips or Greek flatbread.
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