Home-Style Hummus

Ingredients

• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans)
• 2 garlic cloves, peeled and smashed
• 2 tbsp lemon juice (about ½ lemon), plus more to taste if desired
• 2 tbsp tahini (sesame seed paste)
• 1 tsp extra-virgin olive oil
• ¼ tsp ground black pepper
• ¼ tsp salt
• Pinch sweet or smoked paprika

Method

1. Drain the chickpeas. Reserve the canning liquid and set aside.
2. Put the chickpeas in a food processor or blender.
3. Add the garlic, lemon juice, tahini, oil, black pepper, salt, and half of the reserved chickpea canning liquid (about ⅓ cup).
4. Puree the until very smooth, about 2-3 minutes, adding additional canning liquid as necessary to produce a thick dip.
5. Add additional lemon juice to taste, if desired.
6. Transfer to a serving dish (or a storage container if you’re not eating it right away). Garnish with paprika.
7. Serve right away, or store in an air-tight container in the refrigerator for up to 7 days. Can be frozen if desired.

Try substituting unsweetened peanut butter for the tahini, if desired. For additional flavor, consider adding 2-3 tablespoons of diced olives, roasted red peppers, or caramelized onions in step 3 or as a garnish. For a smoother dip, toss the chickpeas with the oil and microwave before blending, about 1-2 minutes.