Hummus

1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper

To serve: pita wedges, pita chips, raw sliced vegetables

Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. 

Combine chickpeas and the remaining ingredients in a food processor. Pulse until smooth, stopping to scrape the bowl and blades. 

Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

Transfer to a bowl and serve with pita wedges, pita chips, and/or raw sliced vegetables. Hummus will keep for up to a week in a sealed container in the refrigerator.

Hummus takes well to endless variations:

Add different spices for more flavor - cumin, sumac, smoked paprika
Add a cup of roasted vegetables - peppers, eggplant, zucchini, garlic
Add 3/4 cup of chopped green or black olives
Add toasted walnuts, pistachios, or pine nuts
Add zested lemon peel for a richer lemon flavor