2 Min Oil-Free Hummus

Drain a 15 oz can of chickpeas into a bowl, setting the liquid aside. Combine the drained chickpeas, 1 heaping Tbsp tahini, 1-2 tablespoons lemon juice (from about half a large lemon), 1/2 tsp salt, and 1 Tbsp of the reserved chickpea liquid in a blender. Blend until smooth. Taste and adjust seasoning as needed. If you desire a smoother consistency, continue adding more chickpea liquid, 1 Tbsp at a time, until desired smoothness is reached (approximately 3 Tbsp total may be used). Add more salt and lemon juice to taste. For an optional bonus, stir in some chopped parsley. To make olive hummus, replace the chickpea liquid with liquid from an olive jar and garnish with more olives.