If the local corner shop stocks just one type of dip, it’s probably hummus.
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (from about 2 medium lemons)
- 2 Tbsp olive oil, plus more for serving
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 (15 oz can) chick peas (aka garbanzo beans)
- 2 – 3 Tbsp liquid from can of chick peas
- Paprika, for serving
- To a food processor fitted with a steal blade, add tahini and lemon juice. Process mixture 1 minute and 30 seconds, stopping every 30 seconds and scraping down sides and bottom of processor bowl.
- Add olive oil, garlic, salt and cumin and pulse mixture 1 minute, scraping down sides and bottom of bowl once halfway through processing. Drain chick peas over a bowl, to reserve liquid.
- Add 1/2 of the can of chickpeas to processor and pulse 1 minute. Scrape down sides and bottom of processor, add remaining 1/2 can of chick peas and process mixture 2 minutes longer.
- Then, with processor running, slowly add 2 – 3 Tbsp of the reserved liquid from can of chick peas to reach desired consistency.
- Plate hummus and drizzle top with about 1 Tbsp additional olive oil, then sprinkle with paprika. Store in refrigerator in an airtight container.