In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute, scrape the sides and bottom of the bowl then process for another 30 seconds. This extra time helps ‘whip’ or ‘cream’ the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon 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.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
If the hummus is too thick or still has tiny bits of chickpea, with the processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Garnish with parsley if desired.
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