Hummus
 Smooth, creamy, and packed with flavor, this homemade hummus is the perfect dip for veggies, pita, or whatever you’re craving! Ingredients 2 (15½ oz.) cans chickpeas ¼ cup freshly squeezed lemon juice, from 2 lemons ¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini) 2 cloves garlic, roughly chopped Heaping ¼ teaspoon cumin ⅛ teaspoon cayenne pepper 1 teaspoon salt 3 tablespoons extra virgin olive oil, plus more for drizzling 1 tablespoon freshly chopped parsley, for serving (optional) Paprika, for serving (optional) 2 (15½ oz.) cans chickpeas ¼ cup freshly squeezed lemon juice, from 2 lemons ¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini) 2 cloves garlic, roughly chopped Heaping ¼ teaspoon cumin ⅛ teaspoon cayenne pepper 1 teaspoon salt 3 tablespoons extra virgin olive oil, plus more for drizzling 1 tablespoon freshly chopped parsley, for serving (optional) Paprika, for serving (optional) Instructions Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus. In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and adjust seasoning, if necessary. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités. Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus. In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and adjust seasoning, if necessary. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités. Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving. Nutrition Information Powered by Serving size: 1/4 cup Calories: 98 Fat: 4 g Saturated fat: 1 g Carbohydrates: 12 g Sugar: 0 Fiber: 4 g Protein: 5 g Sodium: 225 mg Cholesterol: 0 Serving size: 1/4 cup Calories: 98 Fat: 4 g Saturated fat: 1 g Carbohydrates: 12 g Sugar: 0 Fiber: 4 g Protein: 5 g Sodium: 225 mg Cholesterol: 0 Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.