Super smooth hummus
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  1. 3 cups (550g) boiled chickpeas/garbanzo beans (see notes)
  2. 4 tbsp (60ml) freshly squeezed lemon juice
  3. 4 tbsp (60 ml) tahini
  4. 4 tbsp (60 ml) olive oil
  5. 2 garlic cloves
  6. 2 tsp (5g) cumin
  7. 1,5 tsp salt, or to your taste
  8. Water as needed for desired consistency
  1. Add the tahini and the lemon juice to a food processor, and process for about one minute. You might have to stop and scrape down from the sides once in a while. Make sure that it mixes well.
  2. Add the rest of the ingredients (except for the chickpeas), one at a time, processing 30 seconds to one minute per ingredient. Stop and scrape down from the sides if needed.
  3. Now add half of the chickpeas and process for a couple of minutes, until smooth. Add a little bit of water if it's to dry.
  4. Add the rest of the chickpeas and a little bit of water and process until super smooth. You might have to add a little more water to get desired consistency.
  5. Taste and check if it needs more salt, cumin or lemon juice to your taste. Transfer to jars and top up with some olive oil and paprika powder.
  1. This is a pretty big batch and makes 4 cups of hummus. It works perfectly as a spread, dip or as a dressing in falafel wraps!
  2. I used 1 cup dried chickpeas, soaked overnight and pressure-cooked for 12 minutes. You can of course use canned chickpeas, but I prefer to soak and pressure cook for a more natural flavor.


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