5-Minute Hummus

I finally got around to making my own hummus. I was a little frustrated the night that I made it. I had thought that I could use my cheap, mini food processor for this recipe. There wasn't enough room for the ingredients to mix and process very well, so I had to transfer everything to my full-size processor, doubling the number of dishes I had to clean up afterwards. Next time I will start with the right food processor. It worked so much better.

The tahini was a little tricky to work with. It separates when it sits on the shelf and needs to be stirred before using. But I'm glad that I invested in it. I like hummus well enough and this recipe was easy enough that I think I will make it fairly often.

I don't know if I was too frustrated the night I made it, but I didn't enjoy it as well as I expected to when I first sampled it. I tried it again the following morning and loved it. So, maybe the hummus tastes better after sitting in the fridge for a day, or maybe I just need to be in the right mood.

5-Minute Hummus
Source: Real Simple

1 15-ounce can chickpeas, rinsed
1 clove garlic
1/4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin
kosher salt
1/4 teaspoon paprika

In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and 3/4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.