Reserving the cooking liquid or the canned liquid from the chickpeas allows for a flavorful moistener to get the correct consistency.


  • 2 15 oz cans, or 4 cups cooked chickpeas
  • Reserved chickpea cooking liquid, or the juice from the cans
  • 6 cloves garlic, minced
  • ¼ cup tahini
  • Lemon juice to taste
  • Stonehouse Extra Virgin Hot Chili Oil to taste
  • Salt to taste


In batches, add cooked/canned chickpeas to a food processor. Add a combo of cooking liquid and lemon to the processor to keep the ground chickpeas from binding. Transfer the pureed chickpeas to a bowl.

Add the tahini and garlic to the chickpeas and mix. Add lemon juice, cooking liquid, salt, hot chili oil to the chickpeas until the right balance of salt, creaminess and acidity is achieved. The hummus should be loose, as it is a dip rather than a spread. Add the reserved cooking liquid and adjust the seasoning to achieve the appropriate consistency.

photo credit: Erin Scott