I have fluffed around with all sorts of hummus recipes, and this is where I’ve landed.
1 drained can of chickpeas (or drained 1/2 C soaked)
A *good* tablespoon of tahini
1 tsp cumin
1/2 tsp salt. Don’t be shy here.
1 -2 cloves garlic
The zest + juice of a lemon
Approx 1/4 cup of ice-cold water
Put this all in the whizzer until your family complains about the racket. The hummus should now be nice and creamy, like a smooth peanut butter consistency. If it’s not, add a bit more water. Ideally, you now leave it in the fridge to thicken and the flavours to merge together for 30 mins. But it’s also ready to go now if you can’t wait. Drizzle some olive oil, sesame seeds, and sumac for extra pizazz.