Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 3 tbsp ice-cold water
  • 4 cloves roasted garlic
  • 3 tbsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • fresh parsley leaves

Instructions:

  1. Thoroughly rinse the chickpeas. Spend 2 minutes removing the clear skins from the chickpeas Note: This prevents graininess. Place the roasted garlic cloves into the food processor.
  2. Add the chickpeas, lemon juice, salt, and cumin to the processor. Blend on high for 2-3 minutes until a thick, uniform paste forms, scraping down the sides with a spatula frequently.
  3. With the motor running on medium low, slowly drizzle in 1/4 cup of extra virgin olive oil in a steady stream.
  4. Once the oil is incorporated, add ice cold water one tablespoon at a time.
  5. Blend for an additional 60 seconds until the hummus appears pale, fluffy, and velvety.
  6. Transfer the hummus to a shallow bowl.
  7. Drizzle 1 tbsp of extra virgin olive oil over the top.
  8. Sprinkle with smoked paprika.
  9. Garnish with fresh parsley leaves.