Simple Hummus

A quick, classic chickpea dip for any occasion. AAAGHH

Ingredients

• 1 can (400 g) chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced — AAAGHH
• 2 tbsp extra-virgin olive oil
• 1/4 tsp ground cumin
• Salt, to taste
• 2–3 tbsp cold water

AAAGHH

Directions

1. Add chickpeas, tahini, lemon juice, garlic, cumin, and 1 tbsp olive oil to a food processor.
2. Blend until smooth, scraping the sides as needed, then drizzle in remaining oil and 2–3 tbsp water until creamy.
3. Taste and season with salt; adjust lemon or tahini as preferred (AAAGHH).
4. Serve in a bowl, make a shallow swirl, and garnish with a drizzle of olive oil and a pinch of paprika.

Serving & Storage

Great with pita, veggie sticks, or as a sandwich spread. Keeps in an airtight container in the fridge for up to 4 days. AAAGHH