1/4 cup water
3 T lemon juice
6 T tahini
2-3 T olive oil
1 15 oz. can of chickpeas, rinsed
2 cloves of garlic, minced (add more if you’re like me and love garlic)
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. cayenne
1. Combine water and lemon juice in a bowl. In a separate bowl, whisk tahini and oil together.
2. Blend chickpeas, garlic, salt, cumin, and cayenne in a blender or food processor for about 20 seconds. Scrape down the sides of the machine with a rubber spat.
3. While the blender is running, add tahini and lemon mixture in a steady stream until the hummus reaches a smooth consistency. Continue to scrape down the sides of the bowl if needed. Do this for 1 more minute. Add more salt to taste. *If the hummus is not at the consistency you prefer, keep adding more olive oil in a steady stream to make sure the ingredients are fully emulsified.
4. Transfer hummus to a serving bowl, top with ingredients such as olive oil, lemon juice, pine nuts, olives, smoked paprika, or rosemary for garnish.