Such an easy and healthy basic recipe to have on hand. Once you've made it once or twice you won't even need to look at the recipe. A classic Middle Eastern recipe, this is made with canned chickpeas for ultimate speed but certainly you can soak your own dried chickpeas and use those instead. If you do, I salute you!
*This makes 4 very generous servings and if served with other appetizers, it will easily serve many more.
*I use a 19 oz can of chickpeas. You can easily use a 14 oz can, just adjust seasoning (salt especially) accordingly.
In a small food processor, add garlic, cumin seed, salt and a few tbsp of chickpeas and process until smooth.
Add tahini and process another minute until smooth, then add in remaining chickpeas and lemon juice and process to desired consistency. Sometimes I like mine a bit chunky, sometimes I like it really smooth, have fun!
Start adding olive oil to thin as needed and then add warm water if you need more liquid. I like mine fairly loose so I usually use between 2-4 tbsp warm water but you may prefer none.
Once you have reached your desired consistency, season with salt and pepper. Scoop it into a bowl and swirl the top with your spoon to create a small moat for your olive oil. Drizzle a little extra virgin olive oil over and then sprinkle with a little paprika, za'atar or dukkah to garnish to your taste.
Serve with fresh pita bread, cucumber or other veggies, crackers or serve alongside a greek salad with feta.