My Best Hummus

• 1 (15 ounce) can chickpeas
• 13 cup tahini
• 4 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cumin (or more to taste)
• 12 teaspoon smoked paprika
• 18 teaspoon coriander
• 14 teaspoon cayenne
• 1 tablespoon olive oil
• 1 lemon, juice of
• 1 teaspoon lemon zest
• 2 teaspoons parsley (fresh or dry)
• 12-1 teaspoon salt
• 12 teaspoon black pepper
• 2 tablespoons water (thin to taste)

1. First I drain and rinse the chickpeas very well (this is important).
2. When I have time, I will boil them for 5 minutes and then let them sit in the water for an hour because the are sometimes still very hard in the can.
3. I put all of the ingredients into the food processor and I run the processor, pulsing at first, then full on.
4. I like my hummus very smooth, so I process for about 5-6 minutes, scraping down and stirring a few times.
5. I also like to add water until it is very smooth (personal taste).
6. I taste for seasoning and sometimes add more salt, pepper, etc.
7. Add a little extra cayenne and smoked paprika for a much more spicy and exciting hummus.
8. If you like lemon hummus, add more lemon zest and lemon juice and leave out the paprika and coriander.
9. Enjoy!

chickpeas, tahini, garlic, worcestershire sauce, cumin, paprika, coriander, cayenne, olive oil, lemon, lemon zest, parsley, salt, black pepper, water

Taken from www.food.com/recipe/my-best-hummus-363989 (may not work)