Hummus

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, blend the 1/4 cup tahini, 3 tbsp lemon juice, and 1 garlic clove until pale, thick, and smooth. Whipping the tahini and lemon first — before the chickpeas — is the secret to creamy hummus.

Step 2

Add the 1 can (15 oz) chickpeas, drained (reserve the liquid) and 1/2 tsp kosher salt. Blend, scraping down the sides, until as smooth as you can get it.

Step 3

With the processor running, drizzle in the 3 tbsp cold water or reserved chickpea liquid a little at a time until the hummus turns light and silky. Add a splash more if it's still stiff.

Step 4

Spread into a bowl, drizzle with the 2 tbsp olive oil, to finish, and dust with paprika. Serve with pita and vegetables.

Step 5

For extra-smooth hummus, simmer the drained canned chickpeas in fresh water for about 10 minutes first, then blend while still warm — it helps the skins break down. A dusting of paprika and a little chopped parsley on top is the classic finish.