Classic Chickpea Hummus

Those canned chickpeas in the back of your cupboard could be doing so much more than just taking up space. Instead, use them in this simple no-fail hummus recipe. Chickpeas are whizzed in a food processor (shout-out to this one!) with the good stuff—tahini, garlic, lemon juice, olive oil, and spices. Thinned with just enough water to get it light yet creamy, it works as a versatile dip or condiment: This rich, tangy hummus is as great swooped around the edge of your grain bowl as it is smeared on crusty sourdough or stealing the limelight on your next snack platter.

Serve as is or topped with any number of different things, including lamb or chicken, good olive oil and flaky sea salt, pine nuts and olives, paprika and chopped parsley, or a sprinkle of za’atar—a Middle Eastern spice blend that usually contains a mix of dried herbs, sumac, and sesame seeds (available at specialty stores or online). Got this hummus recipe down? Excellent. Here are four more ways to riff on it.

Editor’s note: This recipe was originally published on February 16, 2018.