BLEND THE TAHINI MIX: Add the first 10 ingredients to a food processor (everything EXCEPT the ice cubes and chickpeas) and process until smooth.

FINISH THE HUMMUS: Then, add the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed.  It’s important to do at least 5 minutes to get the creamiest texture. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water to get the food processor moving.

TO SERVE: Taste and adjust seasonings as needed before serving in a big bowl topped with more sliced peppers (if you dare) or some minced garlic! Enjoy this hummus as a sandwich spread or on wraps, as an afternoon snack with veggies or an easy appetizer for parties with pita chips.

STORE: Store leftover hummus in a well-sealed, airtight container in the fridge for 5-7 days or the freezer for up to 12 weeks. We like to freeze this hummus in our 1 or 2 cup Souper Cubes silicone trays for easy portioning and defrosting! If you want to learn more about how to store fresh hummus and how long it lasts, check out our Hummus Storage Guide.