1 can Goya brand chick peas, retain the juice plus added water as needed

2-3 Tbsp Tahini – I prefer an organic brand

2 Freshly squeezed lemons – I like my hummus lemony

At least 3-4 cloves of garlic – I like to microwave the cloves for 12 seconds for easy peeling

Salt to taste

White pepper to taste – you can use black, but I like to hide the pepper by using white

Lebanese Olive Oil – you can purchase at a Mediterranean Bakery or just use the best olive oil you can find

Za’atar (optional)

For dipping (your choice):

Cut up veggies – Carrots, celery, cucumbers

Chips

Cut up pita bread

In a saucepan on top of the stove, simmer the chick peas in their own juice until they are soft.  The softer the better.  Add more water to cover the chick peas if needed.  In a food processor, add the chick peas and about half of the juice, the tahini, lemon juice (start with one lemon and add more as desired), garlic, salt and pepper.  Add a swirl of a very good olive oil to the processor.

Blend until smooth and continue to add more of the chick pea juice and lemon juice to get a creamy texture.  Add more garlic (one clove at a time) and salt if needed.  Be sure to taste as you are blending to get the taste just right.  Move the hummus to a nice bowl and garnish the top with a drizzle of olive oil and a dash of Za’atar.  Enjoy!