hummus so good, you'll never buy store bought again

INGREDIENTS

• 1 (15-ounce) can chickpeas, or 2 cups drained, cooked chickpeas
• 1/4 cup to 1/2 cup of liquid from chickpeas can
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons tahini
• 1 1/2 tablespoons lemon juice (from 1/2 lemon)
• 1 garlic clove, minced
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Optional additions: 3/4 cup of chopped olives, 1/4 cup of chopped preserved lemons, or 1/2 cup of toasted walnuts, almonds, or pine nuts.

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INSTRUCTIONS

1. Drain & rinse the chickpeas into a strainer, keeping the liquid from the can in a bowl, set aside.
2. ​If time allows, pinch the skins from each of the chickpeas to make the hummus smoother.
3. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in a food processor or blender and blend until smooth, at least 5 minutes. 
4. ​Add 1/4 cup to 1/2 cup of the liquid you set aside from the chickpeas can--to taste. I like mine really creamy, so I do about 1/2 cup myself.
5. That's it! Serve with naan bread, tortillas, pita chips or my fave- raw vegetables like cucumbers, bell peppers, sweet peppers, carrots, etc.