1 (15oz) can chickpeas
2 to 3 tablespoons of chickpea water (from the can)
1/4 cup fresh lemon juice
1/8 cup tahini paste
1 medium garlic clove, minced
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon 7 spice
2 tablespoons pine nuts (to garnish)
pinch or two of dried oregano seasoning
Dash ground paprika, for serving
about 1/2 tablespoon olive oil to taste on top
1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps to whip the tahini, making the hummus smooth and creamy.
2. Add the olive oil, 7 spice, minced garlic, and salt to the tahini and lemon juice mixture. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. Open, drain, and rinse the chickpeas. Save the chickpea water (aquafaba) to add to the mixture later. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides, then add the remaining chickpeas and process until thick and quite smooth.
4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of the saved chickpea water and blend (aquafaba) until you reach the perfect consistency.
5. Roast the pine nuts for about 1-2 minutes on medium/high heat with a little bit of vegetable oil or sesame oil is best. They will turn a golden color when done.
Serve the hummus with a drizzle of olive oil, dash or two of dried oregano and dash of paprika. Garnish with pine nuts and parsley leaf (optional). Store homemade hummus in an airtight tupper-ware and refrigerate for up to one week.