This is my Mom’s recipe…she makes the best hummus anyone has ever tasted, by far. I’ve taken it a couple of steps further by offering variations on the basic recipe, so once you get it down pat, try some of the others I have posted here!

4 cups cooked chickpeas (two 19oz cans, drained)
1/2 cup tahini
1/3 cup hot water
1/3 cup extra virgin olive oil
4-6 cloves fresh garlic (or more, if you’re like me)
2-4 tsp ground cumin
juice of 1 or 2 lemons
sea salt and freshly ground pepper, to taste

In your food processor, blend the chickpeas, tahini, hot water, olive oil and the juice of one lemon until smooth. Add the garlic and spices, and blend again, stopping to scrape down the sides occasionally. Taste and adjust the lemon juice amount, if needed. Add the salt and pepper, and blend again.

Serve with warm pita bread, cut up fresh veggies or crackers. Also great as a mayo substitute on sandwiches or burgers.

Variations

Sun-Dried Tomato: This one is soooooo good. Add 1/2 cup chopped sun dried tomatoes (preferably those that have been packed in oil) and process well to make it smooth. Very tangy.

Green: Add one bunch of fresh, chopped cilantro (stems removed) and 1/3 cup chopped, fresh dill (stems removed) to the recipe. Process until smooth.

Mexican: Add 1/2 cup hot salsa and 1 tbsp chili powder to the recipe. Omit water, or use 1/4 cup if needed, to blend.

Sweet and Sour: Add 1/2 cup drained sweet pickles to the recipe and process until smooth.