Ingredients

• 1/3 cup good-quality tahini
• 2-4 tablespoons cold water, or more if needed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 3/4 teaspoon fine sea salt
• 2 medium cloves garlic, peeled and smashed
• juice of 1 lemon (2-3 tablespoons)
• 1 (15 ounce) can chickpeas*, rinsed and drained

• Extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts

Instructions

1. Place the tahini, cold water, olive oil, cumin, salt, garlic, and lemon juice into a food processor. Blend until the mixture is completely smooth.
2. Add the chickpeas to the processor and continue blending for 3–4 minutes, stopping once midway to scrape down the sides. Process until the hummus reaches a creamy consistency. If it feels too thick, blend in an additional tablespoon or two of water.
3. Taste and adjust seasoning as needed with more salt, cumin, or lemon juice.
4. Serve right away with your preferred toppings, or store in an airtight container in the refrigerator for up to 3 days.

• Chickpeas cooked from scratch: Prepare them in an Instant Pot or on the stovetop, cooking slightly longer than usual to soften the beans and loosen their skins.
• Simmered canned chickpeas: After rinsing and draining, place the chickpeas in a saucepan and cover with an extra inch or two of water. Bring to a simmer, cook for 20 minutes, then drain.