Classic Hummus

Ingredients

• 2 Can Canned chickpeas, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 0.5 Cup Tahini - 1/2 cup (120 milliliters), Equivalent metric measure given as 120 milliliters.
• 3 Tablespoon Fresh lemon juice - 3 tablespoons (45 milliliters), Equivalent metric measure given as 45 milliliters.
• 2 Count Garlic, peeled - 2 (cloves), peeled
• 3 Tablespoon Extra-virgin olive oil - 3 tablespoons (45 milliliters), Equivalent metric measure given as 45 milliliters; 2 tablespoons are blended into the hummus and 1 tablespoon is reserved for topping.
• 0.25 Cup Cold water - 1/4 cup (60 milliliters), Equivalent metric measure given as 60 milliliters.
• 0.5 Teaspoon Ground cumin - 1/2 teaspoon (1 gram), Equivalent metric weight given as 1 gram.
• 0.75 Teaspoon Fine sea salt - 3/4 teaspoon (4 grams), Equivalent metric weight given as 4 grams.
• 0.25 Teaspoon Paprika - 1/4 teaspoon (1 gram), Equivalent metric weight given as 1 gram.
• 1 Tablespoon Fresh parsley, chopped - 1 tablespoon (4 grams), Equivalent metric weight given as 4 grams.

Instructions

1. Drain and rinse chickpeas

   1. Drain and rinse the chickpeas well in a colander.

2. Process tahini base

   2. Add the tahini, lemon juice, garlic, salt, and cumin to a food processor. Process for 30 seconds until thick and creamy.

3. Blend chickpeas and oil

   3. Add the chickpeas and 2 tablespoons of the olive oil. Process for 2 minutes, scraping down the sides as needed.

4. Add water for smoothness

   4. With the food processor running, slowly add the cold water and process until the hummus is very smooth.

5. Adjust texture

   5. Taste and adjust texture by processing a little longer until creamy.

6. Transfer to bowl

   6. Transfer to a serving bowl and smooth the top with a spoon.

7. Garnish and serve

   7. Drizzle with the remaining 1 tablespoon olive oil, then sprinkle with paprika and chopped parsley.