Best-Ever Hummus

1. 1

   Drain 1 (about 15-ounce) can chickpeas into a strainer set over a bowl, reserving the liquid from the can.

2. 2

   Place the chickpeas, 2 tablespoons of the reserved chickpea liquid, 2 tablespoons lemon juice, 1/4 cup extra-virgin olive oil, 3 tablespoons tahini, 1 garlic clove, and 1/4 teaspoon kosher salt in the bowl of the food processor fitted with the blade attachment or blender. (If using homemade cooked chickpeas and you don’t have any of its cooking liquid, replace the chickpea liquid with 2 tablespoons water.)

3. 3

   Blend or process continuously, scraping down the sides of the bowl as needed to integrate any large chunks, until very smooth, about 5 minutes total. If the hummus is thicker than you’d prefer, blend in more chickpea liquid 1 tablespoon at a time as needed to reach desired texture and creaminess. Taste and season with more kosher salt and lemon juice as needed.

4. 4

   Scrape the hummus into a bowl, then drizzle lightly with olive oil if desired. Garnish with paprika, sumac, or chopped fresh parsley leaves if desired. Serve with warm pita wedges, pita chips, or raw vegetables.

Recipe Notes

1. 5

   Storage: Hummus can be refrigerated in an airtight container for up to 1 week.