1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)

3 tablespoons extra-virgin olive oil

3 tablespoons tahini

1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste

1 small clove of garlic, roughly chopped

1 teaspoon salt

1/2 teaspoon finely ground black pepper

To serve: pita wedges, pita chips, raw sliced vegetables

 

Instructions

 

1. Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.

 

2. Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.

 

3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

 

4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

 

5. Transfer to a bowl and serve: Scrape the hummus into a bowl and serve with pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.

 

Hummus Variations: 

 

• For even tastier and more authentic hummus, try cooking your own chickpeas from scratch: 

• Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.

• Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top.

• For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.

• For an olive hummus, fold in 3/4 cup of chopped green or black olives.

• For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.

• For a more lemony hummus, add 1/4 cup of chopped preserved lemons.