Classic Hummus

1 can (15 oz) of chickpeas (or 1.5 cups cooked chickpeas)

2–3 tbsp tahini (sesame paste)

2–3 tbsp fresh lemon juice (about 1 medium lemon)

1–2 garlic cloves (adjust to taste)

2–4 tbsp olive oil (plus more for garnish)

2–4 tbsp cold water (for texture)

1/2 tsp ground cumin (optional)

Salt, to taste

Paprika or fresh parsley, for garnish

Prepare Chickpeas. Drain and rinse the chickpeas. For extra smooth hummus, peel the skins by gently rubbing them in a bowl of water or between your fingers.

Blend Base. In a food processor or blender, combine tahini, lemon juice, and garlic. Blend for 1–2 minutes until creamy and whipped.

Add Chickpeas. Add chickpeas, olive oil, cumin, and a pinch of salt. Blend while adding cold water a tablespoon at a time until you reach your desired creamy consistency.

Adjust Seasoning. Taste and adjust seasoning with more salt, lemon juice, or garlic as needed.

Serve. Transfer to a serving dish, drizzle with olive oil, sprinkle paprika or parsley on top, and serve.