Step 1

Put the chickpeas and the clove of garlic into the bowl of a food processor fitted with the blade attachment. Turn the machine on and let the chickpeas go for about 5 minutes, stopping the machine and scraping down the sides often. Do not add any liquid at this point, even though the mixture is dry. This step helps insure a very creamy hummus. Just keep scraping down the sides.

Step 2

Add the tahini and lemon juice and process for another minute or so, still scraping down the sides of the machine as necessary.

Step 3

Now process in the cilantro, letting it go until it is well incorporated.

Step 4

Add enough cold water to loosen the hummus to a dippable consistency, approximately 1/4 cup, but you may need more. The hummus will thicken further as it chills in the fridge, so don't be afraid to add that water to loosen it up.

Step 5

Taste to adjust the salt and lemon, and then cover well and refrigerate until ready to serve.

Step 6

Serve with a drizzle of good olive oil, and a sprinkle of sumac or paprika.