We all love hummus, and chickpeas are a really good source of iron. I’ve been eyeballing it when I make hummus for so long that I had to stop and measure to try to write a “recipe,” but here’s the attempt. You need:

1-2 cloves of garlic, depending on how garlicky you like things

1 can (15 oz) rinsed and drained chickpeas

1. In a food processor, chop one clove of peeled garlic until tiny.

2. Add in a can of drained (and rinsed if you prefer) chickpeas, ¼ cup tahini (sesame seed paste), the juice of half a lemon, ½-3/4 cups olive oil, 2 tsp cumin and salt and pepper to taste. I like mine cumin-y, and a tad salty, so if you think you won’t, cut back. Start with 1 tsp cumin and ½ tsp salt and work your way up.

3. Once things are blended, if you need to, continue adding olive oil and reblending til it reaches your desired consistency – smooth and creamy, thick and chunky, whatever. Transfer to a bowl, drizzle with more olive oil, cover, and refrigerate.