Classic Hummus

Yield: ~2 cups

Ingredients

1 15 oz. can chickpeas, drained and rinsed (reserve the liquid)

1/4 cup tahini

2 cloves garlic

Juice of 1 lemon (~3 Tbsp)

1/4 teaspoon ground cumin

1 teaspoon salt

Few grinds of black pepper

2 tablespoons reserved chickpea liquid (or water)

2 tablespoons extra virgin olive oil

Procedure

Add all ingredients except for olive oil into food processor. Slowly drizzle in the olive oil from the top of the food processor as you pulse the mixture. Continue to pulse until well combined and smooth. Taste for seasoning. Enjoy!

Note: You can add more of the chickpea liquid (or water) as needed to thin out the hummus to your desired consistency.

Fresh hummus will last in the fridge for up to 1 week.