Ingredients:

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1/4 cup (60ml) tahini, well-stirred
  • 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) ice water
  • 2 tablespoons (30ml) olive oil, extra virgin, plus more for drizzling
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon ground cumin
  • 2 tablespoons (loosely packed) fresh parsley, chopped (Garlic & Herb)
  • 1 tablespoon (loosely packed) fresh cilantro, chopped (Garlic & Herb)
  • 1/2 clove garlic, minced (Garlic & Herb)
  • 2 tablespoons harissa paste (adjust to taste) (Harissa)
  • 1 tablespoon olive oil (Harissa)
  • 1/4 cup sun-dried tomatoes, oil-packed, drained (Sun-Dried Tomato & Basil)
  • 2 tablespoons (loosely packed) fresh basil leaves (Sun-Dried Tomato & Basil)
  • 1 roasted red bell pepper, peeled and seeded (Roasted Red Pepper)
  • Zest of 1 lemon (Lemon & Dill)
  • 2 tablespoons (loosely packed) fresh dill, chopped (Lemon & Dill)

Instructions:

  1. Combine chickpeas, tahini, lemon juice, garlic, ice water, olive oil, salt, and cumin in the food processor.
  2. Process until very smooth, scraping down the sides as needed. Add more ice water, 1 tablespoon at a time, for desired consistency. Taste and adjust seasonings (salt, lemon juice) as needed.
  3. Divide the hummus evenly into 5 small bowls.
  4. Add the specific ingredients for each flavor to its corresponding bowl: Garlic & Herb, Harissa, Sun-Dried Tomato & Basil, Roasted Red Pepper, and Lemon & Dill.
  5. Pulse each flavor in the food processor until well combined. Scrape down the sides as needed. Taste and adjust seasonings.
  6. For best flavor, cover the hummus and chill in the refrigerator for at least 30 minutes before serving (optional).
  7. Before serving, drizzle with olive oil, sprinkle with paprika or sumac, and garnish with fresh herbs.