Hummus

Yield: about 4 cups

2     cans (15½ ounces each) chickpeas,
       rinsed and drained
2⁄3  cup tahini
1⁄3  cup cold water, plus more as needed
      (more will be necessary if the tahini
       being used is on the thicker side)
¼    cup fresh lemon juice
2     garlic cloves, peeled
1     teaspoon kosher salt
½    teaspoon ground cumin
       Extra-virgin olive oil, for serving
       Pinch za’atar (optional), for serving

Nutritional information per serving (2 tablespoons):
Calories 71 (38% from fat) • carb. 2g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 159mg • calc. 35mg • fiber 2g

1. Insert the chopping blade into the work bowl of the food processor. Process all of the
ingredients on High, until smooth and creamy, about 2 minutes. Add additional water through the feed tube, as needed, until desired consistency has been achieved.
2. Taste and adjust seasoning as desired. To serve, drizzle with olive oil and sprinkle with za’atar,if using.