• 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
• 2 cloves garlic, peeled and smashed
• 3 tablespoons tahini
• 1-2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• pinch of salt and freshly-cracked black pepper (to taste)
• 1/4 cup water, or more if needed
• optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto

1. Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.
2. Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.

photo and recipe: gimmesomeoven.com