Easy Hummus (Better then Store Bought)

by Adam and Joanne Gallagher https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

(dip, beans )

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

1 15-oz can garbanzos (or 1½) cooked garbanzos
¼ C fresh lemon juice (1 large lemon)
¼ C well-stirred tahini (ground sesame seeds)
1 small garlic clove, minced
2 Tbsp EVOO, plus more for serving
½ tsp ground cumin
Salt to taste
2 - 3 Tbsp water
Dash of paprika for serving

Instructions

1. In the bowl of a food processor, combine the tahini and lemon juice, process for 1 minute, scrape the sides and bottom of bowl then process 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 ½ tsp of salt 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 garbanzos. Add half the chickpeas to the food processor and process for 1 pinute. Scrape sides and bottom of bowl, then add remaining chickpeas and process until thick and quite smooth; 1 - 2 minutes.
3. Taste for salt and adjust as needed. serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.