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1 (15-ounce) can chickpeas, drained and rinsed well in a colander set in a sink
1/4 cup extra-virgin olive oil
1/4 cup chopped yellow onion
1/4 cup water
1/4 cup Tahini
2 tablespoons fresh lemon juice, plus extra for serving, if desired
1 1/2 teaspoons red wine vinegar
3/4 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
Pita bread, pita chips, or bagel chips, for serving
Vegetables, for dipping (optional)
In the bowl of a food processor combine the chickpeas with 3 tablespoons of the olive oil, the onion, water, Tahini, lemon juice, red wine vinegar, cumin, salt, garlic, and cayenne pepper. Process until the mixture is combined and mostly smooth, about 1 minute.
Transfer to an airtight container, and refrigerate until chilled. May be made up to several days in advance.
When ready to serve, stir the hummus and transfer to a shallow serving bowl. Drizzle with the remaining tablespoon of extra-virgin olive oil and additional lemon juice.
Serve with pita bread, pita chips, bagel chips, or vegetables for dipping.
YIELD: About 2 cups, serving 4 to 6
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