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Basic Hummus

Author: Mukta Gadkari


  • 15 oz. cooked chickpeas (1 can, rinsed and drained)
  • 2 garlic cloves peeled
  • 1-2 tbsp. tahini (roasted sesame seed paste)
  • 2-3 tbsp. olive oil extra virgin
  • 1/2 tsp. sea salt


  • 1/2 tsp. cumin powder
  • 1/2 tsp. paprika


  • Place garlic in a food processor, hand blender or good ol’ fashioned mortar & pestle; process, chop or beat until finely minced. Add olive oil, tahini and salt, and process. 
  • If you want to keep the hummus a little chunky, reserve 1-2 tablespoons of the chickpeas for later. Add the remaining chickpeas, lemon juice, cumin and paprika (if using) to the food processor and continue to pulse until smooth. 
  • If the mixture is too thick, you can add a couple teaspoons of water to thin it out. 
  • Spoon mixture into a medium bowl, and drizzle with extra-virgin olive oil and chili flakes.
  • Serve with celery sticks, sliced bell peppers, zucchini, carrot sticks or broccoli.