Hummus

3 cups chickpeas, cooked until very soft or 2 15 oz cans, drained and liquid reserved

1/3 cup tahini

1 large lemon and 1 lime, juiced

3/4 tsp ground cumin

1/2 tsp garlic powder or 2 garlic cloves

1/2 tsp salt (optional)

Reserved liquid from cooking or jars, as needed

Creamy hummus is best achieved if all the ingredients are slightly warm or at room temperature. For the freshest taste, I prefer cooking chickpeas from scratch, making hummus an hour or two after cooked to a mushy consistency (*see note below). If refrigerated, allow tahini and lemon/lime to warm up to room temperature.

Ideally, blend all ingredients in a food processor fitted with a blade, scraping down the sides every few minutes, until very creamy. If needed, add reserved liquid (2 Tbs at a time) until the desired consistency is achieved. If you do not have a food processor, you may use a blender, but may need to add more liquid to keep the hummus blending smoothly.

Makes about 1 quart (may be doubled or tripled and frozen in batches).

*I soak chickpeas overnight with 1/2 tsp baking soda, drain and rinse. I then cook in instant pot for 15 min at high pressure, allowing pressure to come down for 10 min before removing lid. Cool for 1-2 hours and then make hummus. Extra chickpeas may be frozen and used later.