• Chickpeas – you’ll need 3 cups of cooked chickpeas or 30 oz canned chickpeas. Peeled or unpeeled work well. You can make instant pot chickpeas without pre-soaking.
  • Tahini – a sesame seed paste that is key to an authentic tasting hummus.
  • Lemon juice – freshly squeezed from 2 lemons
  • Garlic – use 2 large or 4 small garlic cloves. You can finely mince or grate them right into the food processor.
  • Extra virgin olive oil – we use this in the hummus as well as to garnish
  • Ice water – I add ice cubes to a cup of water and spoon it from there
  • Seasonings – I season the hummus with salt and cumin then garnish with paprika and freshly minced parsley.


  1. In a food processor – combine 5 Tbsp lemon juice, 1 1/2 tsp salt and grated garlic. Pulse to combine then let rest 10 minutes.
  2. Add Tahini and blend until thick and smooth, scraping down the bowl as needed with a spatula.
  3. Add ice water 1 Tbsp at a time with the blender running. Stop and scrape down the bowl as needed.
  4. Add drained chickpeas along with cumin and 1/4 cup extra virgin olive oil. Blend until completely smooth (5 minutes), scraping down the bowl a couple of times. Add more ice water to reach desired consistency.
  5. Season to taste – with more salt, cumin and lemon juice if needed.
  6. To Serve – transfer to a serving bowl, sprinkle the top with reserved chickpeas, drizzle generously with extra virgin olive oil and sprinkle on finely chopped parsley.

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