Salads & dressings migration

Ingredients

• 2 (15-oz) cans chickpeas, drained and rinsed (reserve a few tablespoons of liquid)
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 3 Tbsp extra-virgin olive oil, plus more for serving
• 2 garlic cloves
• 1 1/2 tsp smoked paprika, plus more for garnish
• 1 tsp ground cumin
• 3/4 tsp fine sea salt, plus more to taste
• 2 to 6 Tbsp cold water or reserved chickpea liquid (as needed)
• Optional: 1 to 2 tsp minced chipotle in adobo (for heat + deeper smoke)
• Optional garnish: chopped parsley, toasted sesame seeds, chili oil, lemon zest

Method

1. In a food processor, blend tahini and lemon juice for 30 seconds until thick and creamy.
2. Add olive oil, garlic, smoked paprika, cumin, salt, and (optional) chipotle. Blend 20 to 30 seconds.
3. Add chickpeas and process 1 to 2 minutes. Pause and scrape down the bowl.
4. With the processor running, add cold water (or reserved chickpea liquid) 1 tablespoon at a time until the hummus is smooth and scoopable.
5. Taste and adjust salt, lemon, smoked paprika, and chipotle to your preferred level.