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1-2 large clove garlic
2 cans chickpeas, drained & rinsed
2 T. olive oil
1/3 cup tahini
1 t. salt
Pinch paprika
1⁄2 cup water
3 T. lemon juice, or more to taste

Turn on food processor and drop skinned garlic cloves in while running, to mince garlic. Add rinsed chickpeas, olive oil, tahini, salt, paprika and parsley. Pulse to combine a bit.

Turn on processor and pour in water and lemon juice while running, to emulsify the hummus.

Taste, check seasonings and enjoy with carrots, radishes, cucumbers, peppers, or whatever veggie is in season!

Makes about 3 1⁄2 cups hummus.

Chef’s Note: If you like, 2 T. chopped parsley may be added.

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below