Hummus, Hamos, Houmous, Hommos, Hommus, Hummos, Hummous, Humus!

• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup extra virgin olive oil
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 1 teaspoon minced garlic or 1 teaspoon garlic paste
• 3/4 teaspoon salt
• 1 pinch kashmiri chili powder (the former is a bit milder) or 1 pinch cayenne (the former is a bit milder)
• 1/2 teaspoon sumac (to garnish)
• 1/2 teaspoon ground cumin (to garnish)

1. After draining the chickpeas well, put them all in a clean, large, cotton (non-terry) kitchen towel. Very gently rub the chickpeas to loosen their skins. Open the towel and discard all skins.
2. Process all ingredients except for the garnishes in a food processor or blender until smooth, about 40 seconds. You may need to stop and occasionally scrape down the sides of the vessel.
3. Transfer the hummus to a serving bowl, cover and chill for at least 30 minutes.
4. To serve, remove from fridge, garnish with your selections, and serve with toasted pita chips.

chickpeas, tahini, extra virgin olive oil, water, lemon juice, garlic, salt, kashmiri chili powder, sumac, ground cumin

Taken from www.food.com/recipe/hummus-hamos-houmous-hommos-hommus-hummos-hummous-humus-360654 (may not work)