Hummus

🔥 Prep

• Drain and rinse the 400g canned chickpeas, reserving 2 tablespoons of the liquid for later use.
• Peel and mince the 2 cloves of garlic.
• Measure out 0.5 cup of tahini, 3 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of ground cumin.

🔥 Cook

• 1. Place the drained chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin in the bowl of a food processor.
• 2. Process on high speed for 1-2 minutes until the mixture is coarse.
• 3. Scrape down the sides of the bowl with a spatula.
• 4. With the processor running, slowly drizzle in the reserved chickpea liquid 1 tablespoon at a time until the hummus reaches a smooth, creamy consistency, about 1-2 minutes.
• 5. Taste and adjust seasoning with additional salt or lemon juice if needed, processing for 10 seconds to incorporate.
• 6. Transfer the hummus to a serving bowl, drizzle with a little olive oil, and sprinkle with a pinch of paprika or sumac if desired.

🔥 Serve

• Serve with warm pita bread or toasted flatbread slices.
• Accompany with fresh vegetable sticks such as cucumber, carrot, and bell pepper.
• Add a side of olives, pickled turnips, or tabbouleh for a complete mezze platter.
• Garnish each serving with an extra drizzle of olive oil and a light dusting of sumac or smoked paprika.