- 1 (15oz) can chickpeas/garbanzo beans
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- Half of a large garlic clove, minced
- 2 Tbsp extra-virgin olive oil: White Truffle or Meyer Lemon infused
- 1/2 to 1 tsp Sea Salt
- 1/2 tsp ground cumin
- 2-3 Tbsp water
And a dash of ground paprika and additional olive oil for serving…
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps whip the tahini making the hummus as smooth and creamy as possible.
Add 2 Tbsps of your choice of White Truffle or Meyer Lemon infused olive oil. Add the minced garlic, cumin and the salt. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Open can of chickpeas, drain liquid then rinse well with water, using a strainer. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth. Most likely the hummus will be too thick or still have grainy bits of chickpea. To fix this, turn on the food processor and slowly add 2-3 Tbsp of water one at a time until the consistency is perfect.
Scrape the hummus into a bowl then drizzle about 1 Tbsp of additional oil over the top and sprinkle with a dash of paprika.