"Probably the most popular dish you can make with chickpeas—aka garbanzos—is hummus!" Rach says. "Everyone loves hummus. So we're gonna make our own hummus."
- One 15-ounce can chickpeas
- ¼ cup tahini, optional
- 1 to 2 lemons, halved
- 2 cloves garlic
- Dab of cumin
- Extra-virgin olive oil (EVOO), for drizzling and topping
- Za'atar spice blend, for topping (optional)
- Fresh cilantro and/or parsley, for topping (optional)
- Pita chips
- Plain or garlic naan
- Vegetables, such as cucumbers or peppers
- Bagel chips
- Everything bagels
To a food processor, add chickpeas and tahini, squeeze in juice from 2 lemon halves, add garlic, salt, cumin, and a drizzle of olive oil. Process and pulse the mixture to aerate for a bit, thinning with water if too thick. Adjust the salt, lemon juice and olive oil to taste.
Transfer to a shallow bowl. Top with copious amounts of za'atar, drizzle with olive oil and finish with a puddle of cilantro or parsley or both in the center. Serve with whatever your favorite dipper is or anything you want to put a schmear of hummus on.