Recipe submitted May23, 2022
1/3 cup extra-virgin olive oil
1 (15-oz.) can of chickpeas, rinsed and drained (or, a much better option, soak overnight about 2/3 cup raw chickpeas and cook for about 1-1/4 to 1-1/2 hours until tender; need about 1.5 cups per batch)
3 tablespoons hulled tahini, plus more to taste
3 tablespoons fresh lemon juice, plus more to taste
1/2 teaspoon sea salt, plus more to taste
1 teaspoon minced garlic (1 clove), plus more to taste
Pinch of ground cumin, plus more to taste
Pinch of cayenne pepper, plus more to taste
Pinch of sweet paprika, to serve
Put all ingredients into a high-speed blender and mix on high until smooth and creamy. Tweak the tahini, lemon juice, salt, garlic, cumin, and cayenne pepper to taste.
Garnish with sweet paprika and a drizzle of olive oil and serve with chips, crackers, veggie sticks, or slathered on sandwiches or wraps.
Comment by Cathy S. in Montana who sent the recipe.
“I just made some hummus with your wonderful Reserva Especial, and it turned out even better than usual. I'm attaching the recipe in case you want to try it. It's absolutely the best hummus I've ever had and leaves those store-bought varieties in the dust.”