A sure crowd-pleaser for any kind of get together, this savory hummus pairs perfectly with bare snacks veggie chips. —Contributor
fresh lemon juice
olive oil (plus more for serving)
garlic clove, minced
1 1/2 cups
cooked chickpeas (or one 15-oz. can)
salt to taste
paprika for serving
bare Sweet Potato, Beet, or Carrot Chips for snacking
In This Recipe
In a food processor, combine the tahini and lemon juice and process for 1-2 minutes to “whip” the tahini, making it smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt. Process for 30 seconds, scrape the sides down, then process another 30 seconds.
If using canned, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute, then add remaining chickpeas and process until thick and smooth; 1 to 2 minutes. If needed, add a bit more olive oil or a bit of water and process to thin out to your desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika before serving and dive in with bare Sweet Potato, Beet, or Carrot Chips!