Prep Time: 15 minutes |Total Time: 15 minutes 8 servings
● 2 cups drained well-cooked or canned chickpeas, liquid reserved
● 1/2 cup tahini (sesame paste), optional, with some of its oil or ½ cup sunflower seed butter (optional)
● 1/4 cup extra-virgin olive oil, plus oil for drizzling
● 2 cloves garlic, peeled, or to taste
● Salt and freshly ground black pepper to taste
● 1 teaspoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
● Juice of 1 lemon, plus more as needed
● Chopped fresh parsley leaves for garnish
1. Put everything except the parsley in a food processor and begin to process.
2. Add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
3. Taste and adjust the seasoning.
4. Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Note: Tahini is traditionally used for hummus, but sunflower seed butter also works well. You can also make hummus without tahini or sunflower seed butter.