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Creamy Hummus


1 15oz can chickpeas, drained but keep the juice

¼ cup lemon juice

¼ cup tahini, well stirred

3 Tablespoons olive oil

1 teaspoon Hummus Seasoning

½ teaspoon cumin

Sea salt to taste or ¼ teaspoon smoked paprika sea salt

¼ teaspoon smoked paprika

¼ teaspoon sumac (optional but it really makes it fantastic)


1. In the bowl of a food processor combine tahini and lemon juice and process for 1 minute. Scrap down the sides.

2. Add olive oil, Hummus Seasoning, cumin, salt, paprika, and sumac and process another 30 seconds. Scrap down the sides. Add half the can of drained chickpeas and process 1 minute until smooth. Scrap down the sides and add the other half of chickpeas. Process for 1 minute and scrap down the sides.

3. Mixture will be thick at this point. Drizzle in the reserved chickpea juice a little at a time while blending. Scrap down the sides and check for consistency. Taste and add salt as needed. The hummus should be smooth.

4. To serve, drizzle with a little olive oil and a sprinkle of smoked paprika.


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