Servings: Makes about 1 ½ cups

1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
 
1/4 cup (60 ml) fresh lemon juice (1 large lemon) ¼ cup (60 ml) fresh lemon juice (1 large lemon)
 
1/4 cup (60 ml) well-stirred tahini ¼ cup (60 ml) well-stirred tahini
 
1 small garlic clove, minced (or to taste) 1 small garlic clove, minced (or to taste)
 
2 tablespoons (30 ml) extra-virgin olive oil or aquafaba (fat-free option) 2 tablespoons (30 ml) extra-virgin olive oil or aquafaba (fat-free option)
 
1/3 teaspoon ground cumin ⅓ teaspoon ground cumin
 
Salt or no-salt seasoning to taste Salt or no-salt seasoning to taste
 
2 to 3 tablespoons (30 to 45 ml) water or plant-based milk 2 to 3 tablespoons (30 to 45 ml) water or plant-based milk
 
Dash ground paprika or sumac, for serving Dash ground paprika or sumac, for serving

DIRECTIONS: subheading: DIRECTIONS:
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy
Add the olive oil or aquafaba, minced garlic, cumin, and a ½ teaspoon of no-salt seasoning to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. (Remove skins for an even smoother hummus. optional) Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water/aquafaba until you reach the perfect consistency.
Taste for seasoning and adjust as needed.
Serve hummus with a dash of paprika.
Store homemade hummus in an airtight container and refrigerate for up to two week.

Roasted Red Pepper Hummus is extra creamy with 1/4 cup of roasted red peppers added.  Roasted Red Pepper Hummus is extra creamy with ¼ cup of roasted red peppers added.
Try Mini Appetizer Cups by filling with hummus, and topping with cucumber, and a little sun-dried tomato.  Try Mini Appetizer Cups by filling with hummus, and topping with cucumber, and a little sun-dried tomato.