Hummus dip or spread

I, like most people, love hummus! It's creamy, tasty, great with pita, crackers or corn chips and if looked at from a nutritional standpoint, even good for you. What's not to love? Buying it, that's what. All of us who have tried Sabra Hummus, knows that no other Hummus can compete, but I sure as hell keep trying. I can't say that this Hummus compares to Sabra, but it's pretty good. Now some of the ingredients may surprise you, but bear in mind that these ingredients add to the taste and texture. Here's what you'll need:

1 large can chickpeas drained and rinsed
3 to 4 large tbsp plain tahina paste
2 cloves fresh garlic or garlic powder (some use caramelised garlic as well)
1/8 tsp sour salt (citric acid)
1/3 cup canola oil (you can use half olive oil half canola oil)
1 1/2 tsp vinegar
2 heaping tbsp mayonnaise (What? trust me)
salt

In the food processor, add the vinegar, tahina, garlic, sour salt, salt, mayonnaise and start the at first speed till frothy then slowly add in the chickpeas, add in 1/3 cup cold water and then start to drizzle in the oil. When all the oil has been incorporated, check to see if the hummus is too thick, if it is, add some water, but 1 tbsp at a time. If ever you went overboard with the water, add some tahina. Turn off the processor and taste for seasonings, if the flavour is OK, turn the processor back on and let it run for another 5 minutes at high speed, this helps with the creamy texture. Once done, transfer into a container and refrigerate to thicken. To serve, spoon onto a plate or platter, make a well with the spoon and drizzle some olive oil and top with zaatar or paprika, or tahina or crushed garlic...the toppings are up to you. Enjoy!