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1
Drain the chickpeas, reserving the liquid.
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2
Rinse the chickpeas and drain again.
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3
Set a few chickpeas aside for garnish.
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4
In the bowl of a food processor fitted with the metal blade attachment, combine the tahini, lemon juice, garlic and 1 tablespoon salt.
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5
Process until smooth and very creamy, about 30 seconds.
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6
Scrape down the sides of the bowl with a rubber spatula and process for another 60 seconds; the mixture should be light in color and thick.
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7
Add the chickpeas in 3 additions, processing until smooth after each addition.
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8
With the food processor running, slowly pour the oil into the feed tube in a steady stream and process until the mixture is creamy.
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9
If too thick, add up to 3/4 cup of the reserved chickpea liquid a few tablespoons at a time until hummus is smooth and has a sheen.
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10
Season with more salt if desired.
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11
Divide the hummus into 3 bowls.
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12
Top 1 bowl of hummus with the reserved whole chickpeas and a drizzle of olive oil and set aside.
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13
To make the spinach and artichoke hummus: Bring 1 1/2 cups water to a simmer in a small skillet.
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14
Add the spinach and cook until wilted, about 30 seconds.
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15
Cool and squeeze dry.
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16
Finely chop the spinach and mix it together with the artichoke hearts.
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17
Reserve about 1 tablespoon of the mixture for garnish and stir the remainder into 1 bowl of hummus; garnish with the reserved mixture and a drizzle of olive oil.
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18
To make the sweet-and-spicy hummus: Place the pine nuts in a small skillet over medium-low heat.
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19
Cook, stirring occasionally, until lightly golden and fragrant, about 4 minutes.
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20
Transfer to a plate.
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21
Stir black pepper to taste into the last bowl of hummus and make an indentation in the top of the hummus.
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22
Fill the indentation with chopped peppadews, pine nuts, more black pepper and a drizzle of olive oil.
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23
Serve all 3 hummus bowls with pita chips for dipping.
