Basic Hummus Recipe

• 1, 16-oz can chickpeas
• ¼ cup olive oil
• 1 tsp apple cider vinegar
• ½ lemon, juiced
• 1 Tablespoon tahini (optional)
• 2-3 garlic cloves, minced
• ¼ tsp salt
• Liquid from canned chickpeas (or water), as needed
• Optional flavorings: Everything but the Bagel seasoning, Italian blend, rosemary, thyme, sesame seeds, sliced olives, roasted red pepper, etc.

1. Drain canned chickpeas, reserving the liquid in a separate container for later use. Rinse chickpeas to remove any added sodium or residue.
2. Place all ingredients, except reserved chickpea liquid and optional seasonings, in a blender or food processor. Pulse a few times before blending.
3. Continue blending until ingredients are well combined. Add chickpea liquid or water 1 tablespoon at a time to reach desired consistency.
4. Add your choice of flavoring/seasonings and blend until thoroughly mixed. Adjust seasonings to your taste buds.
5. Enjoy with raw vegetables or whole-grain crackers, as a spread for wraps and sandwiches, or dolloped on top of salad. Store in an air-tight container in the refrigerator for up to 1 week.

Chickpeas are often the main ingredient used in hummus recipes, like this one. Chickpeas are filled with key nutrients and are a great source of vitamins, minerals, and fiber. They also contain a good amount of protein and can make a hearty addition to meatless meals. Try adding chickpeas to soups, salads, or other sides.