(If you’re using canned chickpeas) Drain and rinse chickpeas. Transfer to a small pot and cover with water. Bring to a boil and let simmer for about 20 minutes. Then drain and put in the fridge for a couple minutes.
Add garlic, olive oil, tahini, cumin, salt, lemon juice and 2 tablespoons of cold water to a food processor. Blend until smooth.
Add chickpeas and blend for about 5 minutes, scraping down the sides every once in a while. Cutting short the blending time will result in less creamy hummus. Add in more cold water, 1 tablespoon at a time, until it reaches your desired consistency.
Top with a drizzle of olive oil, paprika and chopped parsley. Enjoy!
Notes
PREP AHEAD: This Basic Hummus recipe can definitely be prepared in advance. Blend it all up and store it in the fridge for up to a week. Let it come to room temperature before serving. LEFTOVERS/STORAGE: Store in a glass container in the fridge for up to a week. It can be frozen, but freezing will alter the texture a bit. NUTRITION NOTES: Hummus is made from chickpeas and is therefore high in plant-based protein. It’s also a good source of iron, phosphorus, B vitamins and fiber. SERVING SUGGESTIONS: Use as a dip with veggies like carrots, cucumber, celery, with pita bread or chips, as a pizza sauce or even as a pasta sauce like in our Date Night Pasta.Adapted from Gimme Some Oven’s Hummus recipe.