For traditional hummus I use the Ottolenghi recipe with lots of garlic and good olive oil. Lemon to taste. It’s so silky. But honestly I hate peeling chickpeas so I’m often just using a can of kidney beans instead and it’s good enough.

This is what have always used. I hope it helps :)

Garlic. I love adding kalamata olives.

I swear by SOOM tahini paste and an ice cube or two towards the end in my food processor and it makes it more creamy. I dislike cumin but it always needs a pinch to punch up the flavor!

I roast a whole head of garlic and add the entire thing to one can of garbanzos, the tahini and blend till smooth (like the ice cube trick!) Lots of lemon

We do canned chickpeas, drained, add olive oil, garlic, lemon juice, scallions, curly parsley, salt and pepper and a little hot sauce. Delicious!

This is extra work but it makes extraordinary hummus. Cooking the chickpeas from scratch and removing the skins is a game changer, also adding an ice cube to the food processor while you puree whips it up. I top mine with toasted pine nuts and a drizzle of olive oil

I saw a spray plane working on a field of chick peas, I asked the farmer what he was spraying, It was roundup so the plants would dry up for harvest. I've never eaten one since.

The recipe from Zahav in Philly is fantastic

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