15 ounce can chickpeas, drained and rinsed
4 tablespoons tahini
1 clove garlic, or more to taste
1/2 teaspoon ground cumin
1/2-1 teaspoon salt, or to taste
3 tablespoons fresh lemon juice
4-6 tablespoons ice cold water
Optional toppings
sprinkle of paprika or sumac
chopped fresh parsley, cilantro or dill
drizzle of olive oil
pine nuts
hot sauce

15 ounce can chickpeas, drained and rinsed 4 tablespoons tahini 1 clove garlic, or more to taste 1/2 teaspoon ground cumin 1/2 -1 teaspoon salt, or to taste 3 tablespoons fresh lemon juice 4 -6 tablespoons ice cold water

To a food processor, add the drained and rinsed chickpeas, tahini, garlic, cumin, salt, lemon juice and 4 tablespoons of ice cold water.
Puree for about 4-5 minutes until smooth and creamy. If it's not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth.
Taste and season with additional salt, garlic, cumin or lemon juice if needed.
Add to a bowl and garnish with toppings of choice. Serve with pita bread and veggie sticks or spread on toast, sandwiches, mix into pasta or use anywhere else you like. Enjoy!
Notes
How to make hummus without tahini? Simply sub with olive oil instead. It won't be authentic but it will add creamy richness if you don't have tahini.
May use homemade chickpeas instead of canned. Use 1 1/2 cups cooked chickpeas.
Roasted Red Pepper Hummus: Add 3/4 cup jarred roasted red peppers.
Spicy Hummus: Add 2 tablespoons Sriracha hot sauce, or to taste.
Cilantro Jalapeņo Hummus: Add a handful or chopped cilantro and 1-2 jalapeņos, stems and seeds removed
Sun Dried Tomato Hummus: Add 1/3 cup sun dried tomatoes and 1/4 cup fresh basil.
Roasted Garlic Hummus: Instead of fresh garlic, add in 3-4 cloves roasted garlic.
Chipotle Hummus: Add 1 chipotle pepper in adobo, or just a few tablespoons of the sauce from the can.