2 Cans of Chickpeas (drained)
1 Cup of Extra-Virgin Olive Oil
1/2 Cup of Tahini
1/2 Cup of Lemon Juice (more to taste)
1 Clove of Garlic (chopped)
2 Teaspoon of Salt
1 Teaspoon of Ground Pepper
1/2 Teaspoon of Cayenne Pepper
Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.
Combine the chickpeas, tahini, lemon juice, garlic, cayenne pepper, salt, and pepper in the blender. The trick with hummus is to slowly drain olive oil in while it is being processed in the blender to get an even smooth consistency.
Process the hummus continuously until it becomes very smooth, 1 to 2 minutes, depending on your blender or processor – this could take up to 5 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you’d like, add more lemon juice or olive oil to thin it out and make the hummus creamier.