1 (15-ounce) can Chickpeas
1 Garlic clove, small
1/4 cup Cool Runnings Lemon Juice
1/4 cup Well-stirred tahini
1 Dash Cool Runnings Paprika
2 tbsp Olive oil, extra-virgin
1/2 tsp Cool Runnings Ground Cumin
2 tbsp Water
In the bowl of a food processor, combine the tahini and lemon juice and process for 1.5 minutes.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 1 minute.
After rinsing the chickpeas, add half of the chickpeas to the food processor and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
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.