1 or 2 medium cloves of garlic (go easy on the garlic!)
2 15.5 ounce cans chickpeas, rinsed and drained *
1/2 cup + 2 tablespoons fresh lemon juice (about 2 to 3 lemons) **
1/2 cup tahini
Salt to taste ***
Extra virgin olive oil for drizzling
Spices or herbs for topping (for instance, sumac, za’atar, paprika, cayenne pepper)
For serving: pita bread (either store-bought or homemade), or whatever else you’d like to use for dipping (carrots, cucumbers, etc.)
* If you’d prefer to use dried chickpeas, check out my other hummus recipe for instructions.
** This hummus recipe is very lemony and vibrant. If you like less lemon, feel free to replace some amount of the lemon juice with an equal amount of water. For instance, replacing 2 tablespoons of lemon juice with an equal amount of water results in a less zesty, but still very tasty, hummus. Dusting it with something less sour than za’atar or sumac, like paprika, also keeps it on the mellow side.
*** Check the sodium content of the chickpeas you’re using and taste before seasoning.