Hummus is a creamy dip that celebrates the chickpea in a simple yet versatile form. It’s perfect as a dip for pita bread or veggies, and it can even replace mayo in a sandwich or burger. In our home, hummus is a daily staple, so this recipe makes a generous batch that stays fresh in the fridge for up to a week.

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Ingredients:

• Hummus Base:
• 2 cans chickpeas, drained and rinsed
• ⅓ cup tahini paste
• ¼ cup fresh lemon or lime juice
• 2 garlic cloves
• 1 teaspoon salt
• For Topping:
• Olive oil
• Paprika

Preparation:

1. Prep the Chickpeas: Drain and rinse the chickpeas thoroughly.
2. Blend Ingredients: Add the chickpeas, tahini, lemon (or lime) juice, garlic, and salt to a food processor. Blend until smooth, stopping to scrape down the sides as needed.
• Tip: Add water gradually, if necessary, to reach your desired creamy consistency. The amount of water may vary depending on the softness of the chickpeas.
3. Serve or Store: Transfer the hummus to a serving dish or a lidded container. Drizzle with olive oil and sprinkle with paprika for a traditional touch.
4. Enjoy! Serve immediately or store in the fridge for up to a week. To prevent the hummus from drying out, cover it well with a lid or plastic wrap.