Step 1

Add garlic through the feed tube of a food processor while running and process for a few seconds until garlic is minced. Stop the processor and add the cooked chickpeas and salt. Puree until a smooth, paste-like mixture forms, adding a few splashes of cooking liquid if necessary.

Step 2

Add tahini, lemon juice and 2 tablespoons ice water. Blend for about 4 minutes or so, scraping down any tahini stuck to the sides and bottom of the processor as necessary. If the consistency is too thick, add a little more ice water, one tablespoon at a time. Blend again until the hummus is fluffy and smooth.

Step 3

At this point it is important to taste, and adjust seasoning as necessary—I almost always add another pinch of salt and few more squirts of lemon juice.

Step 4

Spoon into a serving bowl and swirl with the back of a spoon to make a few swooshes. Drizzle with your best olive oil and serve with warm pita bread, flatbread, or veggies. Leftover hummus keeps well in the refrigerator, in a tight-lid container, for up to 1 week.