|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|
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.