1. Drain the liquid from chickpeas. Reserve the liquid for later use.

2. Remove the skins.

3. Add all the ingredients to a food processor (or high-speed blender) and blend (pausing to scrape down the sides of the bowl) until smooth. If your hummus is too thick add a tablespoon or two of chickpea liquid or water.

4. Taste and adjust seasoning if needed, adding more salt, lemon juice, or sun-dried tomato.

5. Transfer to a serving bowl. Serve topped with chopped sun-dried tomato, black pepper, sesame seeds, or olive oil.