1 can chickpeas (reserve liquid)
1 teaspoon ground cumin seed
3 tablespoons tahini (sesame paste; most grocery stores stock this)
2 cloves garlic, minced
1/4 olive oil
1/4 cup fresh lemon juice
1/4 teaspoon cayenne pepper (more or less, to taste; I now omit this as I can’t eat pepper; the taste is still excellent)
salt to taste
Using a blender or food processor, combine all ingredients, including enough of the reserved chickpea liquid to give the consistency of a dip or spread. Mixture should blend relatively easily. Add more reserved liquid as needed. Chill. Serve with corn chips and/or veggies, olives, and grapes. To make a double batch, be careful not to overload the blender; you might want to make each batch singly.
Hummus can be spread on a teff wrap or brown rice wrap along with feta and raw baby spinach; it can be a snack with broccoli, carrots, peppers, and/or tomatoes. I’ve had great luck freezing this recipe. It can even be served warm.