1/4 cup tahini (sesame seed paste)
1 (15 oz) can garbanzo beans, also called chick peas, drained and well rinsed
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup any Single Varietal of Flying Olive Extra Virgin Olive Oil single varietal of Choice, divided
1 large or 2 small cloves garlic, minced
½ tsp ground cumin
½-1 tsp kosher salt to taste
2-3 Tbsp water
½ -1 tsp ground sumac or paprika
In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape the sides and bottom of the bowl, then turn on and process for 30 seconds. This step helps make a smooth and creamy hummus.
Add , Flying Olive Extra Virgin Olive Oil of Choice garlic, cumin, and salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl and process another 30 seconds.
Open the chickpeas and drain the liquid. Place in a colander and rinse well. Add half the chickpeas to the food processor, and process for 1 minute. Scrape the sides and bottom of the bowl, and add the remaining chickpeas and process for 1-2 minutes or until the hummus is thick and quite smooth.
At this point, the hummus may be too thick or still have small pieces of chickpea in it. To fix this, with the food processor turned on, slowly add 2-3 Tbsp of water until it has reached the consistency you prefer.
Scrape the hummus into a bowl. Form a small moat around the top and drizzle 2-3 Tbsps of Flying Olive EVOO around the top. Sprinkle with sumac or paprika. Serve with crackers, pita bread, veggies, or on sandwiches in place of mayo.
Submitted by Barb L.