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“This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.“ added 3-23-2024
Ingredients
  • One 15.5-ounce can chickpeas
  • ⅔ cup tahini
  • 1 clove garlic, finely grated
  • ¼ teaspoon ground cumin, plus more if desired
  • ⅓ cup fresh lemon juice, plus more if desired
  • Kosher salt
  • Extra-virgin olive oil, for drizzling
  • Hot smoked paprika, for sprinkling
  •  
  • Toasted pita bread, pita chips or cut raw vegetables, for serving
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