Hummus made with canned or cooked chickpeas +*

Yield: ? servings

Cooking time

• 10 minutes ?

Equipments

• 7+ cup food processor
  

Ingredients

• 1 (15-ounce) can chickpeas [drained, saving the liquid = aquafaba]
  or 1 1/2 cups (250g) cooked chickpeas *1
• 1/4 cup (60ml) fresh lemon juice, juice of approx. 1 large lemon
• 1/4 cup (66g) well-stirred tahini
• 1 small clove (4g) garlic, minced
• 2 tbsp (27g) extra-virgin olive oil
• 1/2 tsp ground cumin
• 3/8 tsp salt
• 2 to 3 tsp aquafaba *1 or water
  

To Garnish

• Drizzle of extra-virgin olive oil
• Dash sumac, Za’atar for serving, or paprika powder + tiny bit of cayenne pepper

Directions

1. 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.
2. Add the olive oil, minced garlic, cumin, and salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
4. Slowly add 2 tbsp aquafaba or cold water with the food processor turned on. Add more aquafaba if needed to reach the perfect consistency.
5. Add more salt (1/8 tsp or so) to adjust the taste if needed. 
   
6. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

Storage

• One week in refrigerator in an airtight container 
• One month in freezer, covered with a thin layer of olive oil

Note

 1.  Aquafaba is the liquid from cooking or canned chickpeas.

Based on recipe: Easy Hummus (Better than Store-Bought) Video