Ingredients
Scale
- 1/4 cup fresh lemon juice, about 1 large lemon
- 1/4 cup tahini
- 4–6 cloves roasted garlic (see note for how to roast)
- 2 tablespoons olive oil, plus more for serving
- One 15-ounce can chickpeas, also called garbanzo beans, drained, water reserved
- 1/2 to 1 teaspoon kosher salt, depending on taste
Instructions
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps whip the tahini, making smooth and creamy hummus possible.
- Add the olive oil, garlic and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid(set aside) then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of reserved chickpea water until the consistency is perfect.
- Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil.
- **NOTE: To roast garlic, throw cloves into some foil with a little olive oil, salt and pepper. Wrap foil around garlic and cook in a 425 degree oven for about 30 minutes or until garlic is browned.