Chickpea Hummus

Smooth, creamy, lemony with a hint of garlic…that’s the kind of hummus I like. Most people have a very specific opinion about the type of hummus they prefer. The favorite store bought brand in my house is Tribe Zesty Lemon. However, that being said, nothing beats the taste of homemade hummus. There are many hummus varieties. This is a great base recipe, but feel free to alter it in any way that suits your taste. Some ideas to add a zip of flavor is extra garlic, cumin, coriander or red pepper flakes.

I serve hummus with fresh endive leaves, cut up raw veggies and occasionally homemade pita triangles.

• 3 to 4 garlic cloves
• 2 cups canned chickpeas, drained, liquid reserved
• 1 1/2 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
• 2 tablespoons water or liquid from the chickpeas
• 8 dashes hot sauce (Tabasco)

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is pureed. Taste, for seasoning, and serve chilled or at room temperature. Serve on a platter drizzled with olive oil and a sprinkle of paprika. The hummus can be stored in an airtight container for up to 3 days. I usually store it in the refrigerator and let it come to room temperature before serving.

*If you want to make your hummus with dried chickpeas: Put the chickpeas and 1 tablespoon of baking soda in a bowl and let the chickpeas soak covered in cold water, overnight. Drain the chickpeas and transfer to a large pot of water. Add the remaining 1 teaspoon of baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. Skim off the floating shells. Drain, reserving 1 cup of the cooking liquid, let the chickpeas cool completely before proceeding with the recipe.