Hummus with Warm Pita

Smooth, creamy hummus takes ten minutes in a food processor and tastes nothing like the tub from the store. Warm pita and a good drizzle of olive oil are all it needs.

Ingredients

• 2 cans (15 oz each) chickpeas, drained, liquid reserved
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2-4 tablespoons ice water
• Olive oil and paprika, for serving

Instructions

1. Blend the base
   In a food processor, blend tahini and lemon juice for 1 minute until creamy.
2. Add aromatics
   Add garlic, cumin, and salt, and blend another 30 seconds.
3. Add chickpeas
   Add the chickpeas and blend until smooth, drizzling in ice water 1 tablespoon at a time until the texture is light and creamy, 2-3 minutes.
4. Serve
   Spread onto a plate, swirl the top, and finish with olive oil and a dusting of paprika. Serve with warm pita.

Store leftover hummus in the fridge for up to 5 days.