Homemade Hummus is so much better than anything you can buy in the store. Serve this with the Grilled Chicken Souvlaki.
1 (15 ounce) can chickpeas, drained but keep the aquafaba (the liquid in the can)
1 medium clove of garlic, minced
¾ tsp salt
pinch cayenne pepper
pinch or more of cumin (just depends how much you like cumin)
3 Tbsp fresh lemon juice
1/4 cup tahini
1/4 cup virgin olive oil, plus 1 Tbsp
1/4 cup of the reserved aquafaba
Quickly saute the garlic in a Tbsp of olive oil until just browned.
Add the chickpeas, garlic, salt cayenne pepper, cumin, lemon juice and tahini to a food processor and process until smooth.
Slowly add the EVOO through the feed tube as you process.
Slowly add the reserved aqua faba through the feed tube as you process making sure you get the consistency you want. (a 1/4 cup works for me)
Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes.