Your New Favorite Hummus
This smooth, slightly smoky dip will have kids dipping with both hands. Enjoy the classic version, or experiment with a variety of additions like fresh basil or roasted bell peppers. Looking to dial up the fun? Blend in a cooked, chopped beet for a shocking, bright pink result.
- Yield: 1½ cups
- 1 clove garlic, chopped
- 1 cup canned (or cooked) chickpeas
- ¼ cup tahini
- ¼ cup fresh lemon juice
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon cumin (optional)
- ¼ cup cold water
Combine all ingredients (except for the water) in the bowl of a food processor. Pulse to combine, then turn the machine on and add the water in a slow stream, processing until smooth and creamy and scraping the side of the bowl as necessary. For thicker hummus, add less water; for a thinner consistency, add a tablespoon or two more. Refrigerate for up to 4 days.