Hummus, two ways: traditional and chili oil

Drain the chickpeas, saving the liquid (aquafaba) for other recipes, and rinse them with water.

In a food processor combine the chickpeas, garlic, tahini, lemon juice, salt, pepper, water and a drizzle of olive oil; blend about 45 seconds.

Plate half the hummus.

Variation: Traditional: top with pomegranate seeds, smoked paprika, olives and parsley and drizzle with olive oil.

Variation: Chili oil: plate the remaining hummus with a swirl, add chili oil, toasted sesame seeds and gochugaru, and crumble over salted nori.