If you are using dried beans, soak and cook them according to the package directions, then weigh out 15 oz. I’m kind of a nut about weighing food and a little kitchen scale is really a very useful tool. When I’m trying a new recipe or baking something precise, weighing helps you get exact amounts or help you judge amounts that you can later eyeball. I meant to measure 15 oz chickpeas in cups for those without a scale, but I forgot, so I’m sorry! I’ll update the post next time I make a batch (which will be soon, Im sure).

If you are in a hurry, just can’t deal with dried beans or can’t find them, you can use canned beans. Just be sure to drain and rinse them well before using. I’ve never weighed a 15 oz can after it was drained and rinsed, but it should be close enough to 15 oz to do the trick.

A couple things to note for those using dried beans. I always soak them overnight, as opposed to a quick soak method, and I also add a little baking soda to both the soaking and the cooking water. It allows the water to penetrate the chickpeas more easily, which reduces the cooking time and produces a better hummus. I also find that chilling the cooked beans, as opposed to pureeing them warm, makes a big difference in the creaminess of the finished product.

Another element that affects this is the chickpea skins. Did you just imagine yourself sitting around peeling popping hundreds of chickpeas out of their skins just pop into your head? Yeah, that’s what I’m talking about. It takes a little time and patience, but the result is worth the effort. After cooking the soaked beans, chill them until cold and the skins will just pop right off most when you squeeze between your fingers. This is not a mandatory step, just one that creates a smoother, richer and better tasting hummus.

I’ll continue now by saying this is one of those flexible recipes. Aside from the chickpeas and tahini, the other ingredients can be adjusted to suit your personal taste and texture preferences. And really, even the tahini is adjustable. A little more will give you a little creamier result, but also more of a sesame taste. Adding additional lemon juice will help balance this out.

I’ll tell you that I like my hummus pretty middle of the road when it comes to flavors. I’m not a huge fan of garlic, I don’t love it too lemony and I definitely don’t love spicy foods. Perfecting hummus to your taste preferences is kind of an art. The measurements I provided here are how I love it, but they can all be adjusted. If this is your first time making hummus, I suggest you stick with the recipe and then add more or less of any seasonings to suit your taste. Other spices you can include or swap out for the cayenne are cumin, coriander and paprika. There’s lots of flexibility!

Start by blending the chickpeas, tahini, lemon juice, oil, garlic, salt and cayenne pepper in the food processor until well mixed, but not entirely smooth.

Next add the water and blend until smooth. If you’d like it thinner, you can add more water. This is also when you can give it a taste and decide if you’d like more lemon or other spices.

You can get creative and add other flavors when pureeing, such as hot sauce, green onions or fresh herbs like parsley. Pine nuts and pureed roasted red peppers are also popular additions to hummus. You can buy jars of roasted red peppers packed in oil at most grocery stores. Simply drain the oil, reserving it, and puree the peppers in a food processor or blender until smooth, adding oil as needed/desired. If you want to make your own (which I recommend!), quarter red peppers, discarding seeds and stems, and place them skin side up on a baking dish lined with foil. Place them under the broiler until the skins begin to blister and peel. Remove them from the oven and wrap them in the foil or seal them in a zip top bag. Once cool, the skins will peel off easily leaving you with roasted red pepper flesh which you can then puree (add your favorite oil when processing if needed).

However you like it, humus is a delicious and versatile snack that is loaded with nutrients. Serve it as a dip with pita, flatbread, crackers or veggies such as sliced cucumbers, carrots and baby romaine or bok choy leaves. It’s also delicious as a spread on sandwiches and wraps or for topping a salad.