⅓cuptahinismooth, if it's separated stir or shake it well first
¼cupwater
2tablespoonslemon juice
2tablespoonsolive oilextra virgin
1teaspoongarlicminced
¾teaspoondried parsley
½teaspoonsaltStart at 1/2 tsp and add more according to your taste. I like 3/4 tsp.
½teaspoonpaprika
½teaspooncumin
Optional garnish: extra virgin olive oil, diced roasted red pepper, pine nuts
Instructions
Drain the liquid from the chickpeas, then rinse them with cold water, and drain again.
Add the chickpeas to a small or medium pot with enough water to completely cover them. Bring to a boil on high heat. Reduce heat to medium and simmer for 20 to 25 minutes. (The water should have some bubbling as you are simmering. Otherwise you won't get the final result we want.) Once the chickpeas are softened, pulpy, and falling apart remove them from the heat and drain in a colander. Don't worry if they look overcooked. That will help make our hummus smooth!
Scoop the chickpeas from the colander with your fingers and remove any skins that come off in your hands. This will make your finished hummus more smooth. Discard any skins you remove.
Add the chickpeas, jarred roasted red peppers, tahini, water, lemon juice, olive oil, minced garlic, dried parsley, salt, paprika, and cumin to a food processor or high powered blender. Blend until smooth. Taste and add more salt if you like. (I start with ½ teaspoon of salt in this recipe but personally prefer ¾ teaspoon salt in my finished hummus so adjust according to your preference.)
If the hummus isn't smooth enough:1. Continue to blend/process. It will get smoother the longer you do this.2. Add a little more water to help smooth out any stubborn chickpeas.
Spoon into a bowl to serve. Garnish with a drizzle of olive oil, diced roasted red peppers, and pine nuts. Enjoy with pita chips or raw veggies.