Hummus

For the hummus

1 medium garlic clove

1 15-­ounce can chickpeas

1 large lemon (1/4 cup lemon juice)

1/4 cup tahini

3/4 teaspoon kosher salt

For the garnish

Fresh cilantro leaves

Paprika

Olive oil

INSTRUCTIONS

  1. Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.

  2. Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, kosher salt, and 2 tablespoons water from the chickpea can (aquafaba). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.

  3. If desired, make the garnish: toast the pinenuts in a dry skillet for a few minutes, stirring frequently, until golden brown (or bake in a single layer on a rimmed baking sheet for 6 to 8 minutes at 350F).

  4. Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. Serve with veggies, pita bread, or crackers (like these homemade crackers!)