*If you aren’t sure how spicy you might like it, maybe you tend to like things less spicy, then start with only 3/4 teaspoon cayenne and taste after you’ve made the hummus. You can always blend more in, but if it gets too spicy for you, then it’s pretty impossible to scale it back. I really like this at the 1 1/4 teaspoons cayenne, so that’s what I’ve listed in the ingredients.
First, drain and rinse the chickpeas. I like to remove the skins as it makes the final texture just a little smoother and creamier. But this is not necessary, only an option.
In a food processor or good blender, add the chickpeas, garlic, flaxseeds, spices, salt, and lemon juice. Give that a good blend, then turn off your processor and scrape down the sides. If you have a processor (or blender) that allows you to leave an opening in the top while it’s running, then use this to drizzle the olive oil in while it runs. If not, just add the oil in 2-3 batches. You don’t want to add it all at once as it might not blend as well as if you add it slowly.
Taste and add more salt, cayenne, or even pepper if you think it needs it.
When you’re ready to serve, you can drizzle on a little more olive oil or squeeze on the remaining lemon juice. Whatever you don’t consume, store in an airtight container in the refrigerator for up to a week.