Hummus
1 16 oz can of chickpeas, reserve 1/3 c. liquid
3 Tbsp fresh lemon juice
1 Tbsp tahini
1 clove garlic
3 Tbsp olive oil
Kosher salt to taste

Combine chickpeas, reserved liquid, lemon juice, tahini, and garlic in food processor. Process for 10 seconds. Remove lid and scrape down sides with a rubber spatula. Replace lid and with the processor still running, add the olive oil in a steady stream. Transfer hummus to a serving bowl and serve with a drizzle of olive oil or sesame seeds.
*If you are adding extra flavors like olives, roasted red peppers, or scallions add them with  the chickpeas in the first step. 

Photography by Vanessa Rees
Food Styling by Lauren LaPenna

Hummus

1 16 oz can of chickpeas, reserve 1/3 c. liquid

3 Tbsp fresh lemon juice

1 Tbsp tahini

1 clove garlic

3 Tbsp olive oil

Kosher salt to taste

Combine chickpeas, reserved liquid, lemon juice, tahini, and garlic in food processor. Process for 10 seconds. Remove lid and scrape down sides with a rubber spatula. Replace lid and with the processor still running, add the olive oil in a steady stream. Transfer hummus to a serving bowl and serve with a drizzle of olive oil or sesame seeds.

*If you are adding extra flavors like olives, roasted red peppers, or scallions add them with  the chickpeas in the first step. 

Photography by Vanessa Rees

Food Styling by Lauren LaPenna