3 cans chickpeas
3 garlic cloves, minced
zest of 1 lemon
3 lemons, juiced
1/4 cup tahini paste
5-6 pickled jalapeño slices or couple dashes of hot sauce of choice (optional)
1 tablespoon olive oil
kosher salt, to taste (add one teaspoon to start and add more as needed)
freshly ground black pepper
In a high-powered blender or food processor add 1 can of chickpeas (with liquid) and other two cans, drained. Add garlic, lemon juice, tahini and jalapeños or hot sauce (if using). Blend for about 1 minute, or until mixture begins to look smooth. Slowly pour in the olive oil (with the machine running) and continue to blend until it reaches your desired consistency (for silky smooth hummus, about 2 minutes), adding water a little at a time if needed. Season to taste with salt & pepper. Store in a pint container in the fridge, for about 5 days (if it lasts that long!).
Notes: Get creative! Try adding extras in place of the jalapeños for different hummus varieties. A few of our favorites: olives, roasted red peppers, sun dried tomatoes or chipotle peppers in adobo.