1/4 cup lemon juice
1/4 cup tahini
1 large garlic clove, minced
2 tablespoons olive oil
1/2 to 1 teaspoon kosher salt, to taste
1/2 teaspoon ground cumin
1 can chickpeas (15oz)
2 to 3 tablespoons water
Dash of ground paprika and olive oil for serving
Drain the chickpeas, rinse under cold water and set aside.
Blend lemon juice and tahini for about 1 minute until creamy. Scrape the sides of the pitcher with a spatula (something you will do atleast 10 times or so making hummus) and blend for another minute.
Add the garlic, salt, cumin, olive oil and blend for another minute. Again, scrape the sides to make sure everything is incorporated well.
Add in half of the chickpeas and blend for a minute. Scrape the sides (again!), add the remaining half of the chickpeas and blend for another minute or two.
A table spoon at a time, add some water until the consistency is to your liking.
If there's some chunks remaining, pass the hummus through a sieve. Drizzle some olive oil and sprinkle on some paprika to serve.
*You can roast the garlic in some olive oil, salt and pepper first before mincing.