Hummus, Hamos, Houmous, Hommos, Hommus, Hummos, Hummous, Humus! - cooking recipe

Ingredients

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)

Preparation

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.
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.
Transfer the hummus to a serving bowl, cover and chill for at least 30 minutes.
To serve, remove from fridge, garnish with your selections, and serve with toasted pita chips.