Simple Hummus

1/2 Cup Chickpeas

Clean, Wash and Overnight soak the chickpeas in water.

2 Cups Water
1/2 Tsp Salt

The next morning, cook the chickpeas in pressure cooker with water and salt for 6 whistles.

Yields: 1 and 1/3 Cups Cooked Chickpeas

1/4 Cup Tahini
1/4 Cup Lemon Juice

Combine tahini and lemon juice in magic bullet and blend for 1 minute. Scrape the sides and bottom of bowl and process for 30 seconds.

2 Tbsp Olive Oil
1/2 Tsp Cumin, GROUND
1/2 Tbsp Garlic Clove, Minced
1/2 Tsp Salt

Add olive oil, GROUND cumin, garlic clove, salt to the blender and process for 30 seconds. Scrape sides and bottom of bowl then process another 30 seconds. Transfer everything to blender.

1/4 cup + 2 Tbsp  Water

Add cooked chickpeas to the blender and water, process for 1 minute.

Scrape sides and bottom, add remaining chickpeas and process for 1 to 2 minutes.

To Serve

1 Tbsp Olive Oil
1/2 Tsp Paprika

Transfer hummus into bowl then drizzle olive oil over the top and sprinkle with paprika.

To Store

Store hummus in airtight container for upto one week.

Taste Note: Tastes AWESOME, better than store bought Hummus. Actually i had one box of store bought hummus, i tasted both and i really loved the homemade hummus, it tasted so fresh.
Yields: 1 and 3/4 Cups Hummus
Source: inspiredtaste