Creamy Hummus


  • ½ cup tahini
  • ⅓ cup lemon juice, or more as needed
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ⅓ cup water
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • Directions

  • Step 1

    Combine tahini and 1/3 cup lemon juice in the bowl of a food processor; blend into a paste, adding extra lemon juice, if needed, until no longer dry.


  • Step 2

    Pinch skins off chickpeas. Discard skins and add chickpeas to food processor with water, garlic, olive oil, paprika, and salt. Puree until smooth. Serve immediately or refrigerate for up to a week.

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