Ingredients
Serves 4
| ¼ cup | tahini | |
| ¼ cup | fresh lemon juice | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 2 tsp | Pastene Minced Garlic | |
| ½ tsp | ground cumin | |
| ½ tsp | salt, plus more to taste | |
| 1 | 14 oz can Pastene Chickpeas, drained | |
| paprika to taste |
Directions
Prep time: 5 minutes
- In a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add olive oil, garlic, cumin, and a ½ teaspoon of salt to the mixture and process for another 30 seconds.
- Add half of the chickpeas 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.
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
