Jess's Classic Hummus
3 cups (2 cans)
Canned chickpeas and their liquid
4 tbsp (60 ml)
Lemon juice
5 tbsp (75 ml)
Tahini
1 tbsp (15 g)
Garlic, crushed and diced
2 tsp (10 g)
Sea salt
6 tbsp (90 ml)
Extra virgin olive oil
Dash
Paprika
Instructions
1.
Add the chickpeas and their liquid in a medium saucepan.
2.
Heat and simmer on low for about 15 minutes.
3.
Drain the chickpeas and keep 2/3 cup of boiling aquafaba (chickpea water), discard the rest of the liquid.
4.
In a blender, combine the tahini and lemon juice until incorporated.
5.
Add all the remaining ingredients into the blender.
6.
Blend on high until the hummus gets 'stuck', stop and stir, repeat until smooth. Add some of the remaining chickpea liquid to get the desired consistency.
7.
Remove, add to a bowl and top with smoked paprika and more olive oil.