5-Minute Hummus
1 15 ounce can chickpeas, rinsed
1 clove garlic
1/4 cup olive oil, plus more for serving
2 tablespoon fresh lemon juice
2 tablespoon tahini (sesame seed paste:optional)
1 teaspoon ground cumin
Kosher salt
1/4 teaspoon paprika
In a food processor, puree the chickpeas and garlic with olive oil, lemon juice, tahini (is using), cumin, 3/4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika before serving.
1 clove garlic
1/4 cup olive oil, plus more for serving
2 tablespoon fresh lemon juice
2 tablespoon tahini (sesame seed paste:optional)
1 teaspoon ground cumin
Kosher salt
1/4 teaspoon paprika
In a food processor, puree the chickpeas and garlic with olive oil, lemon juice, tahini (is using), cumin, 3/4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika before serving.
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