My Best Hummus

Name: My Best Hummus
Ingredients: 1 (15 ounce) can chickpeas; 13 cup tahini; 4 garlic cloves; 1 teaspoon Worcestershire sauce; 1 teaspoon cumin (or more to taste); 12 teaspoon smoked paprika; 18 teaspoon coriander; 14 teaspoon cayenne; 1 tablespoon olive oil; 1 lemon, juice of; 1 teaspoon lemon zest; 2 teaspoons parsley (fresh or dry); 12-1 teaspoon salt; 12 teaspoon black pepper; 2 tablespoons water (thin to taste)

15 ingredients

9 steps

Ingredients

1 (15 ounce) can chickpeas
13 cup tahini
4 garlic cloves
1 teaspoon Worcestershire sauce
1 teaspoon cumin (or more to taste)
12 teaspoon smoked paprika
18 teaspoon coriander
14 teaspoon cayenne
1 tablespoon olive oil
1 lemon, juice of
1 teaspoon lemon zest
2 teaspoons parsley (fresh or dry)
12-1 teaspoon salt
12 teaspoon black pepper
2 tablespoons water (thin to taste)

Directions

1

First I drain and rinse the chickpeas very well (this is important).
2

When I have time, I will boil them for 5 minutes and then let them sit in the water for an hour because the are sometimes still very hard in the can.
3

I put all of the ingredients into the food processor and I run the processor, pulsing at first, then full on.
4

I like my hummus very smooth, so I process for about 5-6 minutes, scraping down and stirring a few times.
5

I also like to add water until it is very smooth (personal taste).
6

I taste for seasoning and sometimes add more salt, pepper, etc.
7

Add a little extra cayenne and smoked paprika for a much more spicy and exciting hummus.
8

If you like lemon hummus, add more lemon zest and lemon juice and leave out the paprika and coriander.
9

Enjoy!