Here’s the scoop: this addictive chickpea dip is worlds better than what you get at the store. Though the recipe calls for adding two tablespoons of water, we like using chickpea water from the can for an extra boost of flavor. When your hummus is smooth and ready for serving, pour it into a bowl and grab a large spoon. Then, press the back of the spoon into the center of the hummus and rotate the bowl clockwise to create a small well. This not only elevates the presentation of the dip, but it allows a drizzle of olive oil to pool perfectly in the middle.
1 15-ounce can chickpeas, rinsed
1 clove garlic
1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin kosher salt
1/4 teaspoon paprika
How to Make It
Step 1 In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and 3⁄4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Step 2 Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
Calories 145, Fat 12g, Sat fat 2g, Cholesterol 0mg, Sodium 335mg, Protein 2g, Carbohydrate 8g, Sugar 1g, Fiber 2g, Iron 1mg, Calcium 19mg.