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Drain chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, garlic, lemon juice, cumin, red pepper and salt in food processor; cover. Process until smooth, scraping down sides as necessary. Add reserved liquid; process until smooth.
Spoon hummus into serving bowl. Drizzle with olive oil. Garnish with toppings as desired. Serve with pita chips or warm pita wedges. Store hummus in airtight container in refrigerator up to 2 days.
I love this simple version of classic hummus. I use McCormick in most of my recipe and product testing. Thehealthydinner.com
Linda | August 05, 2014 |