Recipe of the Week: Hummus - WFSB 3 Connecticut

Recipe of the Week: Hummus

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1  15-ounce can chickpeas, rinsed
1  clove  garlic
1⁄4  cup  olive oil, plus more for serving
2  tablespoons  fresh lemon juice
1  teaspoon  ground cumin
3/4 teaspoon kosher salt
1/4  teaspoon  paprika


In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

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