By: Chakall

  • Yield: 1 1/4 cups
  • Prep: 10 mins
  • Cuisine: Middle Eastern
  • Course: Appetizer



  • 1 15-ounce can garbanzo beans, drained
  • 2-3 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1-2 garlic cloves, minced
  • salt
  • olive oil
  • paprika
  • parsley, chopped, for garnish



  1. Whirl beans, 2 tablespoons lemon juice. Tahini and garlic in a food processor. Season to taste with salt and additional lemon juice. If hummus is too thick, blend in cold water by the tablespoon until desired consistency.
  2. Transfer to a bowl. Sprinkle with paprika and drizzle with olive oil if desired. Garnish with parsley.