1/2 cups cooked chickpeas
1/4 cup lemon juice (from 1 ½ to 2 lemons), more to taste
½ cup tahini (paste sesame seeds)
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
1 medium-to-large clove garlic, roughly chopped
½ teaspoon fine sea salt, to taste
Pour the chickpeas in a medium saucepan. Now, cover the chickpeas by several inches of water, and then bring the mixture to a boil over high heat.
Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off. Drain the chickpeas in a strainer.
It is time to use a food processor to combine the lemon juice, garlic and salt. Add the tahini to the food processor and blend until the mixture is thick and creamy.
While running the food processor, drizzle in 2 tablespoons ice water.
Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil.
Blend until the mixture is super smooth, adding more ice water by the tablespoon if necessary to achieve a super creamy texture.
Scrape the hummus into a serving bowl or platter and serve.