Rich, tangy, and ever so versatile. This classic recipe can be eaten atop toasted pita, dolloped on roasted vegetables, or even paired alongside grilled chicken or beef. It’s a simple recipe that proves the delicious potential of marrying only a few ingredients.

This recipe yields 8 servings

INGREDIENTS

15 ounces cooked chickpeas**
¼ cup tahini
¼ cup lemon juice
2 cloves garlic
¼ cup olive oil
1 teaspoon cumin
½ teaspoon crushed red pepper
⅛ teaspoon cayenne (optional)
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons water (optional)

425 grams cooked chickpeas**
57 grams tahini
60 ml lemon juice
2 cloves garlic
60 ml olive oil
1 teaspoon cumin
½ teaspoon crushed red pepper
⅛ teaspoon cayenne (optional)
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons water (optional)

Directions

1. Buy whole chickpeas in bulk at the Farmers’ Market. The night before, soak 1 ¼ cups of chickpeas in a large bowl of water. (Water should be twice the volume of the chickpeas)

2. In the morning, drain the chickpeas and place them in a pot over medium heat. Add 1 teaspoon of baking soda and 6 ½ cups of water. Cook for 20-40 minutes, occasionally skimming off the foam that forms on top of the water.

3. When the chickpeas are soft and easily pierced with a fork, strain them and use a scale to measure 15 ounces for the classic hummus recipe.

4. Place chickpeas, tahini, lemon juice, garlic and spices in a food processor. Blend for 30-45 seconds.

5. While the food processor is on high, slowly add olive oil. Blend for another 15 seconds, then check the consistency. Add water if necessary.

6. Serve with crudité or coconut chips.

TIPS

**If buying canned chickpeas, make sure the can is BPA free.