My favorite way to eat hummus is with raw veggies--carrots, celery, bell pepper. Spread on pita chips is good too. This is my go to meal for too-hot-to-cook days.
1 (15 ounce) can chickpeas, drained and rinsed
6 tablespoons water
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon olive oil
3/4 teaspoon salt
1/2 clove garlic, minced
Pinch cayenne pepper
Process all in a food processor until smooth, scrapping down sides with a spatula as needed.
Cover and refrigerate for at least 30 minutes to meld flavors.
Before serving, bring to room temperature, and drizzle with olive oil.