Hummus with tahini


  • One 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
  • 1 small garlic clove, smashed
  • 1 tablespoon fresh lemon juice
  • 1/4 cup tahini
  • Extra-virgin olive oil
  • Pinch of sweet smoked paprika
  • Sea salt


In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and Tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with crackers or crudités.