
Transfer chickpeas to a food processor and add garlic, tahini, lemon juice, cayenne, 6 Tbsp. oil, and ¾ tsp. salt. Process until chickpeas are coarsely chopped, then, with motor running, gradually stream in reserved chickpea soaking liquid or ⅓ cup water and process until hummus is extremely smooth and creamy, 8–10 minutes. Taste and season with more salt, lemon, and/or cayenne.
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