Homemade hummus only takes a few minutes to blend up and tastes better than any prepared hummus you'll find at the store. Delicious as a dip or a spread.
15ouncecan chick peasgarbanzo beans, drained and rinsed
2tablespoonswatermore if needed
Instructions
In a food processor, cream tahini and lemon juice for one minute. Scrape sides and blend for another 30 seconds. This will create a fluffy creamy blend that is light in color.
Add garlic, olive oil, salt and cumin. Blend for 1 minute. Scrape sides and then blend another 30 seconds.
Add half of the drained and rinsed chickpeas. Blend for 1 minute. Scrap sides and add remaining chickpeas. Blend for 2 more minutes until smooth and creamy.
Scrape the sides once more, turn the food processor on, and while its running add water, one tablespoon at a time, to achieve desired smoothness and consistency.
Garnish with a drizzle of olive oil, a sprinkle of paprika, or toasted pine nuts, if desired. Store hummus in air tight container in refrigerator for up to one week.