A delightful twist on the classic hummus recipe, featuring a creamy texture and a zesty lemon-garlic flavor.
Peel and roughly chop the garlic cloves.
Chopping the garlic helps it blend more evenly into the hummus.
Drain and rinse the chickpeas thoroughly.
Rinsing canned chickpeas removes excess sodium and improves flavor.
Juice the lemon and set aside the juice.
Rolling the lemon on the counter before juicing helps extract more juice.
Combine the garlic, chickpeas, tahini, lemon juice, cumin, paprika, and salt in a food processor.
Add a splash of water if the mixture is too thick to blend smoothly.
Blend until smooth, gradually adding olive oil for a creamy texture.
Scrape down the sides of the food processor to ensure everything is well mixed.
Transfer the hummus to a serving bowl and garnish with parsley and a drizzle of olive oil.
Sprinkle a pinch of paprika on top for a pop of color.
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