• 1 (15 oz.) can chickpeas or 1-1/2 cups cooked chickpeas
  • 1/4 cup fresh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tbsp. extra-virgin olive oil, plus more for serving
  • 1/2 tsp. ground cumin
  • salt to taste
  • 2 to 3 tbsp. water
  • dash ground paprika or sumac, for serving
  1. Combine the tahini and lemon juice in a food processor. Process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. (This extra time helps to make the hummus smooth and creamy.)
  2. Add the olive oil, minced garlic, cumin, and a 1/2 tsp. of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
  3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and smooth (1 to 2 minutes).
  4. If the hummus is too thick or still has tiny bits of chickpea, turn the food processor on and slowly add 2 to 3 tbsp. of water until you reach the perfect consistency.
  5. Taste for salt and adjust as needed.
  6. Serve hummus with a drizzle of olive oil and dash of paprika and enjoy with Top Seedz crackers!
  7. Store in an airtight container and refrigerate up to one week.
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