Ingredients

• 15 ounce can chickpeas, drained and rinsed
• 4 tablespoons tahini
• 1 clove garlic, or more to taste
• 1/2 teaspoon ground cumin
• 1/2–1 teaspoon salt, or to taste
• 3 tablespoons fresh lemon juice
• 4–6 tablespoons ice cold water

• sprinkle of paprika or sumac
• chopped fresh parsley, cilantro or dill
• drizzle of olive oil
• pine nuts
• hot sauce

Instructions

1. Place the drained and rinsed chickpeas into a food processor along with the tahini, garlic, cumin, salt, lemon juice, and 4 tablespoons of ice cold water.
2. Blend for 4–5 minutes, stopping as needed, until the mixture becomes very smooth and creamy. If the texture feels thick or grainy, add additional cold water a tablespoon at a time until light and fluffy.
3. Taste the hummus and adjust seasoning as desired by adding more salt, garlic, cumin, or lemon juice.
4. Transfer to a serving bowl and finish with your favorite toppings. Enjoy with pita bread, raw vegetables, or use as a spread for toast, sandwiches, pasta, or other dishes.

• No tahini option: Olive oil can be used in place of tahini if needed. The flavor will differ, but the hummus will still be rich and smooth.
• Using dried chickpeas: Substitute canned chickpeas with 1 1/2 cups cooked chickpeas.
• Roasted Red Pepper Hummus: Add 3/4 cup jarred roasted red peppers.
• Spicy Hummus: Add 2 tablespoons Sriracha hot sauce, or to taste.
• Cilantro Jalapeño Hummus: Add a handful or chopped cilantro and 1–2 jalapeños, stems and seeds removed.
• Sun Dried Tomato Hummus: Add 1/3 cup sun dried tomatoes and 1/4 cup fresh basil.
• Roasted Garlic Hummus: Replace the fresh garlic with 3–4 cloves roasted garlic.
• Chipotle Hummus: Add 1 chipotle pepper in adobo, or a few tablespoons of the sauce from the can.