1 can drained chickpeas
3 tbsp. extra-virgin olive oil
3 tbsp. tahini
1 1/2 tbsp. lemon juice (from 1/2 lemon)
1 small clove of garlic, roughly chopped
1 tsp. salt
1/2 tsp. pepper

VARIATIONS
Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
• Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top.
• For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.
• For an olive hummus, fold in 3/4 cup of chopped green or black olives.
• For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
• For a more lemony hummus, add 1/4 cup of chopped preserved lemons.