Hummus "Trio"

Ingredients:

• 3 cans of chickpeas (425g each)
• 3/4 cup tahini
• 2/3 cup freshly squeezed lemon juice (from about 5 lemons)
• 6 cloves of garlic
• 3/4 cup olive oil + extra for serving
• 3 cups fresh baby spinach
• 2 whole marinated artichoke hearts, finely chopped
• 2 tablespoons pine nuts
• 1/4 cup pickled sweet peppadew peppers, finely chopped
• Pita chips, for serving

Preparation:

1. Drain the chickpeas into a bowl and refrigerate. Rinse and drain the chickpeas. Set aside a few chickpeas for serving.
2. In the bowl of a food processor fitted with a metal blade, combine the tahini, lemon juice, garlic, and 1 tablespoon salt. Process until smooth and creamy, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and process for another 60 seconds; the mixture should be light and thick. Add the chickpeas in 3 additions, processing until smooth after each addition. With the food processor running, gradually pour in the olive oil through the feed tube and process until the paste is smooth. If the hummus is too thick, add up to 3/4 cup of the liquid from the can of chickpeas, a few tablespoons at a time, until the hummus is smooth and glossy. Adjust the salt to taste, if necessary. Divide the hummus evenly among three bowls. Top one serving of hummus with the reserved whole chickpeas and drizzle with olive oil; set aside.

3. Hummus with spinach and artichokes:

   
   In a small skillet, bring 1.5 cups of water to a boil. Add the spinach and cook until wilted, about 30 seconds. Cool and squeeze out all the water. Finely chop the spinach and mix it with the chopped artichoke hearts. Set aside about 1 tablespoon of the mixture for garnish and toss the rest with the hummus in another bowl; garnish with the reserved spinach and drizzle with olive oil.
   

4. Sweet and Spicy Hummus:

   
   Place the pine nuts in a small skillet and heat over medium-low heat. Cook, stirring occasionally, until lightly golden, about 4 minutes. Transfer to a plate. Stir in black pepper to taste into the hummus in the last bowl and make a well in the hummus. Fill the well with finely chopped pickled peppers, pine nuts, more black pepper, and a little olive oil.
   
5. Serve all 3 bowls of hummus with pita chips for dipping.