Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/3 cup (80ml) tahini
  • 1/4 cup (60ml) fresh lemon juice
  • 1 small clove (3g) garlic, minced
  • 1/2 tsp (3g) fine sea salt
  • 2 tbsp (30ml) extra-virgin olive oil
  • 3 tbsp (45ml) ice-cold water
  • 1/2 tsp (1g) ground cumin
  • 1 tbsp (15ml) olive oil
  • 1 pinch (0.5g) paprika

Instructions:

  1. Place the tahini and lemon juice in the food processor. Process for 1 full minute, scrape the sides with a spatula, and process for another 30 seconds until the mixture is whipped and pale.
  2. Add the minced garlic, salt, cumin, and drained chickpeas. Process on high for 2-3 minutes until the mixture transitions from chunky to smooth and the garlic is completely incorporated.
  3. While the processor is running, slowly drizzle in the 2 tablespoons of olive oil and the ice-cold water one tablespoon at a time until a velvety, dipping consistency is reached.
  4. Transfer the hummus to a bowl, create a swirl with a spoon, and garnish with a drizzle of olive oil and a dusting of paprika.