Ingredients

• Cooked or canned chickpeas – 1½ cups (reserve 2–3 tbsp of liquid)

• Tahini (sesame paste) – 2 tbsp (for milder flavor; use up to ¼ cup for traditional taste)

• Garlic – 2 cloves (small)

• Lemon juice – 2 tbsp (freshly squeezed)

• Olive oil – 2–3 tbsp (plus extra for garnish)

• Salt – ½ tsp (adjust to taste)

• Cold water or chickpea liquid – 2–4 tbsp (for consistency)

• Paprika or cumin powder – a pinch (optional, for garnish)

Equipment needed

• Blender or food processor

• Spatula

• Measuring spoons and cups

• Serving bowl

Instructions

1. Blend base ingredients:
   Add chickpeas, tahini, garlic, lemon juice, salt, and olive oil to a blender or food processor.

2. Adjust texture:
   Blend while slowly adding 2–4 tablespoons of cold water or reserved chickpea liquid until smooth and creamy.

3. Taste and season:
   Adjust salt, lemon juice, or tahini if needed.

4. Serve:
   Spoon into a bowl, drizzle with olive oil, and sprinkle paprika or cumin powder for garnish.

Tips

• Use 2 tbsp tahini for a milder sesame flavor; ¼ cup gives a stronger, traditional taste.

• Add a little extra olive oil or water if reducing tahini to keep the hummus creamy.

• For extra smooth hummus, peel chickpea skins before blending.

• Add ice cubes while blending for a lighter, whipped texture.

• Flavor variations: roasted red peppers, beetroot, or herbs.