- 15 Ounces canned chickpeas
- 2 Tablespoons tahini
- 1 Tablespoon lemon juice
- 1/2 Teaspoon McCormick® Garlic Powder
- 1/4 Teaspoon salt
- 3/4 Teaspoons McCormick® Ground Cumin
- 1/8 Teaspoon McCormick® Ground Cayenne Red Pepper
- Pita bread (optional)
Drain chickpeas, reserving 1/4 cup of the liquid.
Place chickpeas, tahini, lemon juice, garlic, cumin, salt and red pepper in food processor; cover.
Process until smooth, scraping down sides as necessary.
Add reserved liquid; process until smooth.
Store in airtight container in refrigerator up to 2 days.
To serve, drizzle hummus with olive oil and garnish with chopped green onions, chopped olives or chopped tomato, if desired.
Serve with warm pita wedges or pita chips.