Easy Hummus Recipe

Open a can of chickpeas, drain and rinse them thoroughly.

Place the rinsed chickpeas into a small pot. This step is optional; if skipped, the hummus will be slightly less creamy.

Cover the chickpeas with 2 inches of water and simmer for 20 minutes until the skins start floating to the top.

Scoop off the floating skins from the top of the pot and discard them.

Drain and rinse the chickpeas again after simmering.

Add the drained chickpeas to the bowl of a food processor.

Add 1/4 cup of smooth tahini to the food processor. Make sure to mix the tahini well before adding to avoid separation.

Squeeze 3 to 4 tablespoons of fresh lemon juice into the food processor.

Add 1 clove of garlic to the food processor for flavor. You can add more or use roasted garlic if desired.

Add 1/2 teaspoon of salt to the mixture for contrast. Adjust to taste if you prefer it saltier.

Add 1/2 teaspoon of cumin to the food processor for additional flavor.

Start the food processor and let it run to begin blending the ingredients.

After a few minutes, scrape down the sides of the bowl to ensure even blending.

Add 2 tablespoons of ice water to help emulsify the ingredients and achieve a smoother texture.

Let the food processor run for about 5 minutes to achieve a creamy consistency.

Scrape the bowl down again after 3 minutes of blending to ensure everything is well mixed.

Add 1 tablespoon of extra virgin olive oil to the mixture and let the processor run to incorporate it.

Once the hummus is creamy and done, transfer it to a serving bowl.

Garnish the hummus with minced parsley and a sprinkle of paprika or other toppings like sumac, roasted pine nuts, or more chickpeas as desired.

Drizzle with a nice olive oil for a final touch before serving.