¼ cup Water
4 Tablespoons lemon juice
6 Tablespoons tahini
2 Tablespoons EVOO
2 small garlic cloves
1 15oz can chickpeas, drained + rinsed
2 teaspoon smoked paprika
1 teaspoon salt
Pinch cayenne pepper
2 Tablespoons toasted pine nuts (if you feel fancy)
1 scallion, sliced thin
4 Tablespoons lemon juice
6 Tablespoons tahini
2 Tablespoons EVOO
2 small garlic cloves
1 15oz can chickpeas, drained + rinsed
2 teaspoon smoked paprika
1 teaspoon salt
Pinch cayenne pepper
2 Tablespoons toasted pine nuts (if you feel fancy)
1 scallion, sliced thin
- Combine water and lemon juice in small bowl. Whisk tahini and oil together in another bowl.
- With processor running, toss the garlic cloves down the small feed tube. They will mince up nicely! Stop, and add chickpeas, paprika, salt, cayenne. Process until almost fully ground (15 seconds) and scrape down sides of bowl.
- With processor running, add lemon juice/water mixture in a steady stream. Scrape sides of bowl and process for 1 minute.
- With machine running, add tahini mixture in steady stream (too thick for feed tube pusher hole, probably). Process until hummus is smooth and creamy.
- Top with pine nuts and scallions, or whatever you want. Cover and let sit at room temp for 30 minutes, then it will be tasty as fuck!
