Easy Hummus with Tahini
Recipe from Food & Wine

Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.

Easy Hummus with Tahini
Tina Rupp

by 18  people

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  • 1  15  ounce 
    can of chickpeas, drained, 1 tablespoon of the liquid reserved
  • 1   
    small garlic clove, smashed
  • 1   tablespoon 
    fresh lemon juice
  • 1/4  cup 
    Extra-virgin olive oil
    Pinch of sweet smoked paprika
    Kosher salt
    Pita chips or crudites, for serving
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudites.
Make Ahead:

The hummus can be refrigerated for up to 5 days.
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