Easy Creamy Hummus

1. Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.

2. Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.

3. Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

Cook's Notes:

Substitute 3 cloves minced garlic for the garlic powder if desired.

Serve hummus immediately or place in refrigerator for at least 2 hours to allow flavors to mingle.