Ingredients

• 1 can (15 oz) chickpeas
• ½ cup tahini
• ¼ cup lemon juice
• 2 medium garlic cloves
• ½ teaspoon kosher salt (adjust as needed)
• ¼ teaspoon cumin
• ⅓ cup ice water

Instructions

1. Prepare the chickpeas
   Drain the chickpeas and rinse them thoroughly under cold water. This step helps remove the thick canning liquid, which can affect both texture and digestion.
2. Blend the base
   Add the chickpeas to a blender along with the lemon juice, tahini, garlic, salt, and cumin. Start blending on low speed until everything is evenly combined.
3. Incorporate the water
   While the blender is running, slowly pour in the ice water. Increase the speed to medium-high and continue blending for about 3 minutes, until the hummus becomes lighter in color and very smooth with a fluffy consistency.
4. Serve or store
   Spoon the hummus onto a serving plate and use the back of a spoon to create swirls. Finish with olive oil, a pinch of cumin and cayenne, and chopped cilantro if desired. Store any leftovers in a glass container in the refrigerator for up to 4 days.

• For extra-smooth hummus: If the canned chickpeas feel firm, you can cook them again. Place them in a pot of water with ½ teaspoon baking soda, bring to a boil, then simmer over medium heat for 15–20 minutes until very soft. Drain and rinse before using.
• To mellow the garlic: Mince the garlic and let it sit in the lemon juice for 10 minutes before blending, or roast the garlic (in its skin) until soft and mashable. Either option reduces the sharpness of raw garlic.