MATERIALS
1 can chickpeas/garbanzo beans, drained and rinsed
2 tbsp lemon juice (or bottled juice), or to taste
1/4 cup tahini
1/2 tsp minced garlic
1/4-1/2 tsp salt, or to taste
1/2 tsp ground cumin
1/4 cup water, plus more as desired
Dash of smoked paprika
PROCEDURE
1. Add all ingredients (except the paprika) to a food processor and process.
2. Scrape down the sides as needed and continue adding water and processing until you reach the desired consistency.
3. Sprinkle top with paprika. Serve immediately or store in the fridge in an airtight container for up to one week.
Variation
This recipe is very forgiving. Feel free to customize it by adding your own favorite spices and flavors (ex. chili powder, chipotle peppers, pine nuts, or roasted red peppers).
THE RUNDOWN
Hummus has gotten pretty popular but if you are still a doubter, then just remember hummus is made from garbanzo beans so really it's just a fancy name for bean dip. Making it at home is pretty quick and considerably cheaper, the only tough ingredient is tahini. Tahini is toasted, ground sesame seeds. Most grocery stores have it in the international section and it will stay good for months in the fridge. But to be honest, this recipe is still tasty without the tahini. Hummus works well as a snack with veggies or added to salads/wraps/sandwiches.
Adapted from: Inspired Taste