1 (15 oz) can or 2 cups cooked, drained chickpeas
Extra virgin olive oil
Lemon, juiced + extra, to taste
1 clove, chopped roughly
Finely ground black pepper
- Drain and rinse the chickpeas. If you have the time and patience, peel each chickpea to make your hummus smoother.
- In a food processor, combine all the ingredients; pulse until smooth (up to 2 minutes). At times, stop to scrape the sides of the food processor bowl to let the large chunks clinging to the sides process too.
- Taste your hummus to adjust salt and pepper. If it is too stiff, thin it out with a little more olive oil or lemon juice.
- Spoon into a bowl and serve or refrigerate - hummus can keep for up to a week in an airtight container.