This recipe takes about 10-15 minutes to make, but, wow, is it full of flavor! I think the key to any minimal ingredient dish especially is using quality ingredients. That’s why I’m using white truffle olive oil. smoked paprika, and freshly ground cumin – it really gives a special touch to this hummus. But, of course, you don’t have to be extra like me 🙂 Feel free to sub in extra virgin olive oil, garlic powder instead of cloves, regular paprika instead of smoked, etc.
The base of hummus is chickpeas, ev olive oil, tahini, lemon juice, and salt. From there, the combinations are endless.
Are you a hummus fan? How do you enjoy hummus? I love dunking in fresh slice mini cucumbers or spreading a little bit on a burger 🙂
Planning to make this recipe?
- Chickpeas, 2 cans, drained (keep chickpea water aside)
- Garlic Cloves, 6
- White Truffle Olive Oil, 1/4 cup (regular EV olive oil is fine, too)
- Tahini, 1/4 cup
- Juice of 1 Lemon
- Smoked Paprika, 1/2 tsp
- Ground Cumin, 1/2 tsp
- Ground Peppercorns, 1/2 tsp
- Sea Salt, 2 tsp
- Parsley, 1/4 cup, chopped, for garnishing
HOW TO MAKE IT
Drain the canned chickpeas and keep the water from the can aside.
Add the chickpeas and all of the remaining ingredients (except the parsley) in a food processor.
Pulse until smooth. Add in about 2 tbsp of the chickpea water and pulse again. (You can add a little more chickpea water if your hummus is too thick).
For garnishing, place the hummus in a bowl and, with the back of a spoon, gently press from the center of the humus in one, smooth circular direction to create a groove. Pour a little bit of olive oil in the groove, sift some paprika on top, and then sprinkle some fresh chopped parsley on top. Done!