THE BEST HUMMUS

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SERVES 6 to 8

MAKES 2 Cups

TOTAL TIME: 20 minutes

The hummus can be refrigerated in an airtight container for up to 5 days; before serving, loosen the consistency with warm water as needed, and garnish.

3	tablespoons lemon juice
¼	cup water
6	tablespoons tahini, stirred well
2	tablespoons extra-virgin olive oil, plus extra for drizzling
1	(15-ounce) can chickpeas, rinsed
1	small garlic clove, minced
½	teaspoon salt
¼	teaspoon ground cumin
	Pinch cayenne
1	tablespoon minced fresh cilantro or parsley

1. Combine lemon juice and water in bowl. In separate bowl, whisk tahini and oil together. Set aside 2 tablespoons chickpeas for garnish.

2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, scraping down bowl as needed, about 15 seconds. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute.

3. With machine running, add oil-tahini mixture in steady stream, then continue to process until hummus is smooth and creamy, about 15 seconds. Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro. Drizzle with oil and serve.

VARIATION

ROASTED RED PEPPER HUMMUS

Omit water and cumin. In step 2, process entire can of chickpeas (do not reserve 2 tablespoons) with ½ cup jarred roasted red peppers, rinsed and thoroughly patted dry. Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and extra-virgin olive oil.