Quick, classic, and makes a wonderful light meal with some Lebanese Flatbread (or pita bread), fried eggplants, olives, and a salad of tomatoes and cucumbers. For a low carb cauliflower “hummus”, click here.
2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
½ cup tahini, with some of its oil
¼ cup extra virgin olive oil
2 cloves peeled garlic, or to taste
Juice of 2 lemons
Sea salt and freshly ground black pepper
1 tablespoon cumin
1/4 teaspoon smoked paprika
Chopped fresh parsley leaves for garnish
Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of ground sumac (or cumin) and some parsley.