215 ounce can garbanzo beans, drained but reserve the juice from one canSee Notes below about peeling the skin off first.
2large garlic cloves
2Limes juiced
⅓cuptahini paste
1teaspoonkosher salt
⅓teaspoonpaprika
⅓teaspooncumin
1Tablespoonolive oil
3large jalapeñosseeded & cut in chunks
1cupfresh cilantro
Instructions
Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.
With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour. Preferrably make one day ahead of time.
Garnish with your desired toppings (cucumbers, olives, jalapeños, etc. Or transfer to a sealed container and refrigerate for up to 7 days.
To freeze, place inside covered airtight containers or heavy-duty freezer bags.
Video
Notes
Preferably make one day ahead of time as it always tastes better the next day.Important Note: For a creamier hummus, remove the skin off the chickpeas. It might seem like a hassle, but it's a game-changer when you want super-smooth Hummus. Here's how to do it in simple steps:
Take a chickpea between your thumb and index finger. Place it on a clean kitchen towel or paper towel.
Gentle Squeeze: Apply a bit of pressure and give the chickpea a gentle squeeze. The skin should pop right off. It's like a little chickpea massage!