GARLICKY HUMMUS

• portions: MAKES ABOUT 3 CUPS
• temps total: Prep time: 15 minutes

Ingrédients

Two 15.5-ounce cans chickpeas, with their liquid

⅓ cup tahini

Juice of 2 lemons

3 tablespoons olive oil, plus more for serving

2 garlic cloves

1 teaspoon ground cumin

½ teaspoon kosher salt

Smoked paprika

Pine nuts (optional)

Chopped fresh dill (optional)

Instructions

1. Set a fine-mesh sieve over a small bowl. Pour the chickpeas into the sieve and drain the aquafaba liquid into the bowl, reserving the liquid. You should have ⅓ cup liquid. If not, make up the difference with cold water. Rinse the chickpeas thoroughly under cold water.

2. In a food processor or blender, combine the tahini and lemon juice and blend on high speed until smooth, about 2 minutes, scraping down the sides. Add the oil, garlic, cumin, and salt and blend again until no big pieces of chickpea or garlic are left, 1 to 2 minutes. Scrape the sides down again. With the machine running, slowly stream in the reserved aquafaba until combined. Continue to blend until the hummus is completely smooth and uniform, 2 to 3 minutes. If needed, season with more salt to taste.

3. To serve, transfer the hummus to a shallow bowl. Garnish with smoked

paprika and a drizzle of oil. If desired, also sprinkle with some pine nuts

and dill.