3ccooked chickpeas or 2 (15-ounce) cans, rinsed and drained
1/2ctahini
1garlic clove, smashed and roughly chopped
1/4cfresh lemon juice (from 1 medium lemon)
1/2-1tspkosher salt
1/2cice-cold water, plus more as needed
For Green Hummus
1/2cthawed frozen spinach, squeezed of excess liquid (or more — the more spinach, the more green it gets)
1/2cthawed frozen peas
1Tblslemon juice (additional)
Serving
feta, crumbled
Frozen peas, thawed
pickled onions
radishes, sliced paper thin
fresh dill
good quality olive oil
flaky sea salt
chili flakes
warmed pita or pita thins
Instructions
Pulse the chickpeas 8 to 10 times in a food processor until rough and pasty.
Add the tahini, garlic, lemon juice, kosher salt, and ice water. Process until smooth, adding more ice water as needed until it reaches your desired consistency. I like it smooth so I usually end up adding up to another 1/2 cup water.
If you’d like to make green hummus, add spinach and peas, and lemon juice and pulse until it comes together. (It will be a little chunkier if you use the peas.)
Spread about 1+ cup on a plate and top with peas, feta, pickled onions, radishes, dill, salt, chili flakes, and a generous drizzle of olive oil.
Serve with pita or crackers. Store any leftover hummus in an airtight container in the refrigerator for up to a week.
Notes
Other suggested toppings: Toasted pine nuts, olives, sweet paprika, parsley; chopped tomato, cucumber and red onion salad; quinoa, barley, tabbouleh, herby dressing (made with parsley, capers, dill, lemon juice, olive oil), shredded lettuce or kale, tzatziki.