Homemade hummus

Name: Homemade hummus
Prep time: 5 min
Total time: 5 min
Yield: About 2 cups
Cuisine: Québécoise
Ingredients: 1 can (425 g) reduced sodium chickpeas, rinsed and drained; ¼ cup (60 ml) fresh lemon juice; ½ cup (125 ml) tahini, well mixed; 2 medium garlic cloves; ½ tsp (2.5 ml) kosher salt, or to taste; ¼ tsp (1.25 ml) ground cumin; ⅓ cup (80 ml) ice-cold water, plus more as needed; Drizzle of extra virgin olive oil; Smoked paprika, to taste; Fresh parsley, finely chopped

Preparation 5 min
Servings About 2 cups
Freezing Absolutely

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Ingredients

1 can (425 g) reduced sodium chickpeas, rinsed and drained
¼ cup (60 ml) fresh lemon juice
½ cup (125 ml) tahini, well mixed
2 medium garlic cloves
½ tsp (2.5 ml) kosher salt, or to taste
¼ tsp (1.25 ml) ground cumin
⅓ cup (80 ml) ice-cold water, plus more as needed

For serving

Drizzle of extra virgin olive oil
Smoked paprika, to taste
Fresh parsley, finely chopped

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Preparation

Put all ingredients (except ice-cold water) in the blender and mix on low speed for about 1 minute until mixture is smooth.
Increase speed to medium-high and incorporate ice-cold water in a stream while the blender runs. Let it run for 2 to 3 minutes until you get smooth, light and silky hummus. Add a little more ice-cold water as needed according to desired texture. But gently, without adding too much.
Taste and adjust seasoning (salt, additional lemon juice if you find it needs a little more pep).
Transfer to a high-rimmed plate using a spoon in a circular motion to create a nice central groove.
Garnish with a drizzle of extra virgin olive oil, a pinch of smoked paprika and finely chopped fresh parsley. Serve immediately with homemade pita chips, raw vegetables, crackers or warm flatbread.