2 cups tinned chick peas
1 tbsp sea salt
Garlic cloves, peeled
3/4 cup tahini (also called sesame seed paste)
½ cup fresh squeezed lemon juice
¼ tsp cayenne pepper, more to taste
½ cup filtered water, plus 1/2 cup or more as needed
Cook chickpeas in a little water until soft. Cool.
In a food processor, chop the garlic cloves. Add tahini, lemon juice and 1/2 cup water, process until smooth and well combined.
Add cooked and drained chickpeas and cayenne. Process until well blended while adding additional 1/2 cup or more of water, as needed to loosen.
Add sea salt to taste, as needed. Once blended, process another minute or so. The extra processing adds air to the hummus which gives the recipe a light, pleasing texture.
Hummus is great with nearly any chopped vegetable. Add to sandwiches. Serve topped with a drizzle of extra virgin olive oil or chopped parsley. Experiment with adding chopped olives or sun-dried tomatoes to the basic recipe for additional flavor.