1 (15.5 oz) can chickpeas, drained and rinsed
¼ cup fresh lemon juice (about 1 or 2 lemons)
¼ cup tahini, stirred well
1 garlic clove, minced or pressed through garlic press (about ½ tsp.)
2-3 Tbs Seasons Koroneiki Ultra Premium Extra Virgin Olive Oil
½ to 1 tsp Seasons Himalayan Pink salt, or to taste
2 to 3 Tbs water
Seasons Spanish Smoked Paprika
In the bowl of a food processor, combine tahini and lemon juice. Process until well blended (it helps to scrape the sides and bottom of the bowl and process again for a few seconds). Add Seasons Koroneiki EVOO, Moroccan spice blend, Himalayan Pink salt and minced garlic to the whipped tahini and lemon juice mixture. Process for 30 seconds and scrape down the sides and bottom of the bowl as needed then process again for another 30 seconds.
Reserve 2 Tbs of chickpeas for garnish. Add half of remaining chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas, and process until the mixture thickens and has a relatively smooth consistency (about 1 minute).
With the food processor still running, slowly add 2 to 3 tablespoons of water through the feed tube. Continue to process until the hummus is smooth and creamy, about 15 seconds, scraping down the bowl as needed.
To serve, transfer hummus to a serving dish, sprinkle reserved chickpeas and any mix-ins* you might want. Drizzle with your favorite Seasons olive oil, a pinch of Spanish Smoked Paprika and serve.
* While plain hummus is delicious and nutritious, a dressed up hummus is even better. At Seasons Taproom we have just about any mix-ins you fancy. From Persian lime EVOO and Za’atar spice blend to black olive tapenade and Herbes de Provence EVOO. Be creative!
Store homemade hummus in an airtight container and refrigerate up to one week.