1 15 oz. can chickpeas
1/4 C fresh lemon juice
1/4 C tahini
1 large clove garlic, minced
2-3 Tbsp water
2 Tbsp olive oil, plus more for serving
kosher salt, to taste
1/2 tsp ground cumin
1 Tbsp red pepper, optional
1 Tbsp chili powder, optional
In a food processor, combine tahini and lemon juice. Pulse for 30 seconds.
Scrape sides and bottom of bowl. Pulse for another 30 seconds.
Add olive oil, minced garlic, cumin, and salt. Pulse for 30 seconds, scrape sides and bottom of bowl, then blend for another 30 seconds.
Drain liquid from chickpeas. Rinse well with water.
Add half the chickpeas to the food processor. Process for 1 minute. Scrape sides and bottom of bowl.
Add remaining chickpeas. Process for 1 to 2 minutes, or until thick and smooth.
If hummus is too thick, pulse, and slowly add 2-3 Tbsp water, until desired consistency.
*** If you wish to have the more spicy, tasteful version, add the red pepper and chili powder.