Hummus

By altschiller

Ingredients

• 1 1 2 1 (15-ounce) can chickpeas (about 2 cups drained, cooked chickpeas)
• 3 3 3 tablespoons extra-virgin olive oil
• 3 3 3 tablespoons tahini
• 1 1/2 1 1/2 1/2 tablespoons lemon juice (from 1/2 lemon), plus more as needed
• 1 1 clove 1 small clove garlic, coarsely chopped
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon finely ground black pepper
• Serving Serving options: Pita wedges, pita chips, raw sliced vegetables

Details

Servings 8
Adapted from thekitchn.com

Preparation

Step 1

Drain and rinse the chickpeas. Drain the chickpeas into a strainer, reserving the liquid from the can. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.

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 fitted with the blade attachment or blender.

Blend hummus until smooth, at least 5 minutes. Process the hummus continuously until it becomes very smooth, 5 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

Taste and adjust seasonings. Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, blend 2 to 3 tablespoons of the reserved chickpea liquid to thin it out and make the hummus creamier.

Transfer to a bowl and serve. Scrape the hummus into a bowl and serve with pita chips or raw vegetables.