Notes

• Ingredients Tips
  -The water from the chickpeas is called aquafaba. Save it! It’s an ingredient in blueberry pancakes (as well as the pumpkin version).
  -Fresh garlic is best, but you can save some time by using minced (jarred) garlic.
  -Use more or less ice water to control the consistency. More ice water will make it creamier!
  -For the smoothest hummus, remove the chickpea skins before blending. Simply pinch each chickpea gently between your fingers.
  -High-quality tahini makes a huge difference
  -Try adding 2-3 tablespoons of extra virgin olive oil into the blend for richness.
• Flavor Variations
  -Add 2 tablespoons of sun-dried tomatoes for a Mediterranean twist
  -Add 1/4 cup roasted red peppers for a colorful twist
  -Mix in 2-3 tablespoons of harissa paste for a spicy kick
  -Blend in 1/2 cup fresh herbs like cilantro, parsley, or basil
  -For a smoky version, add 1/2 teaspoon of smoked paprika
  -Roasted garlic instead of raw creates a sweeter, mellower flavor
• Serving Suggestions
  -Thin it slightly with more lemon juice to use as a salad dressing-
  -Create a “hummus bowl” by making a well in the center, filling with olive oil, and adding toppings like pine nuts, za’atar, or chopped olives
  -Serve with warm pita bread, cucumber slices, carrot sticks, or bell pepper strips
  -Use as a spread in wraps or sandwiches instead of mayonnaise
• Storage
  -If it thickens in the refrigerator, stir in a little water or olive oil to restore creaminess
  -Store in an airtight container in the refrigerator for up to 5 days
  -For best flavor, let hummus come to room temperature before serving
• Yield: Makes approximately 2 cups (16 oz) of hummus