2tablespoonsextra-virgin olive oilplus more for serving
½teaspoonground cumin
½teaspoonsaltplus more to taste
cold water
paprika or sumacoptional
Instructions
Drain the can chickpeas into a strainer and rinse until the water runs clear.
In the food processor, combine the tahini, garlic, and lemon juice and process for 1 minute. Use a spatula to scrape the sides and bottom of the bowl then process again for another 30 seconds until the mixture is slightly lighter in color and smooth.
Add the olive oil, cumin, salt, and chickpeas. Process for 1 minute, scrape the sides and bottom of the bowl, and then process again for another 1 minute until well blended.
Most likely the hummus will be too thick. To thin the hummus, start by adding 1-2 tablespoons of water and process for 20 seconds. Add more water (1 tablespoon at a time) until you reach the right consistency.
Taste for salt and adjust as needed.
Serve hummus by drizzling olive oil on top and sprinkling on a dash of paprika. Store in an airtight container for up to 1 week.