This creamy chickpea hummus is enhanced with garlic, cumin, and fresh lemon juice, finished with olive oil, paprika, parsley, and olives for a vibrant, flavorful dip.
Pour hot water over canned chickpeas and simmer for 15 minutes.
Reserve about a cup of the hot water, then drain the chickpeas and transfer them to a bowl of ice water.
Rub the chickpeas between your hands to loosen the skins, which will float to the surface; remove and discard the skins.
Repeat the rinsing and rubbing process until the chickpeas are clean, then place them in a food processor.
Cut a garlic clove in half, remove the core to reduce bitterness, and add it to the chickpeas.
Add ground cumin, some of the reserved hot water, freshly squeezed lemon juice, and tahini made from 100% hulled sesame seeds to the food processor.
Blend until smooth and creamy, adding more water as needed to reach your desired consistency.
Spoon the hummus into a serving bowl and create a swirl on top using the back of a spoon, moving from the outside inward.
Drizzle generously with high-quality extra virgin olive oil, sprinkle with a pinch of paprika and chopped fresh parsley, then garnish with olives before serving.