|15 oz||chickpeas (garbanzo), rinsed and drained well|
|1/4 cup||lemon juice (1 lemon)|
|3/4 tsp||kosher (or sea) salt|
|1-2 cloves||garlic, very finely minced|
|1/4 cup||plain yogurt|
|3 tbsp||extra virgin olive oil, plus more for drizzling|
|1/4 tsp||smoked paprika|
|fresh parsley, minced|
- In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute.
- While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water.
- Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.
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