CREAMY HUMMUS

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed

• 1/4 to 1/3 cup well-stirred tahini

• 2-3 tbsp fresh lemon juice (adjust to taste)

• 1-2 garlic cloves, roughly chopped (or more if you like it garlicky)

• 2-4 tbsp high-quality EVOO (of a "finishing" EVOO like Graza)

• 2-4 tbsp cold water to adjust consistency

• 1/2 tsp sea salt

• A pinch of crushed red pepper flakes for mild heat

Directions

1. If you want extra-smooth hummus: after draining and rinsing the chickpeas, transfer them to a bowl with warm water and 1 tsp baking soda. Let soak 10-15 minutes, then gently rub handfuls of chickpeas between your hands to loosen and discard the skins. This makes a big difference for smooth, restaurant-style hummus.

2. Drain chickpeas and place in a food processor or high-speed blender.

3. Add tahini, lemon juice, chopped garlic, salt, and crushed red pepper flakes. Blend until mixture begins to form a paste.

4. With the processor/blender running, drizzle in the olive oil slowly.

5. Then, while blending, slowly add the cold water, about 1 tbsp at a time, until the hummus reaches your desired consistency - smooth and creamy, but spreadable.

6. Taste and adjust salt, lemon, or red pepper to your liking.

7. Transfer to a bowl, drizzle a bit more olive oil on top, maybe sprinkle a few red pepper flakes or a little sea salt, and serve with pita, chips, or veggies.