In the bowl of a food processor, combine ¼ cup well-stirred tahini and ¼ cup fresh lemon juice. Blend for about 1 full minute, then stop, scrape down the sides and bottom of the bowl, and blend again for another 30 seconds.

Next, add 2 tablespoons of extra virgin olive oil, 1 small garlic clove (minced), ½ teaspoon ground cumin, and ½ teaspoon salt to the whipped tahini mixture. Process for 30 seconds, scrape down the sides, and process for another 30 seconds.

Drain and rinse 1 (15 oz) can of chickpeas or use 1 ½ cups cooked chickpeas. Add half of the chickpeas to the food processor and blend for 1 minute. Scrape down the sides, add the remaining chickpeas, and process again until the mixture is thick and fairly smooth, about 1–2 minutes.

With the processor running, slowly drizzle in 2 to 3 tablespoons of cold water or reserved chickpea liquid (aquafaba) until the hummus reaches your desired creaminess.

Taste your hummus and adjust as needed—more salt, a squeeze more lemon, or an extra garlic clove if you want it punchier. Blend again briefly to incorporate.

Transfer hummus to a serving bowl. Garnish with a generous drizzle of olive oil, a sprinkle of ground paprika, sumac, or za’atar, and optional toppings like crumbled feta, chopped English cucumber, chili pepper paste, or fresh dill.

Store your homemade hummus in an airtight container in the fridge for up to a week. To freeze, place it in a freezer-safe container and top with a thin layer of olive oil before sealing. Thaw overnight in the fridge and stir well before using.