[__] 1.5 cups cooked chickpeas / or 1 (15-ounce) can chickpeas, drained
   [__] 1/4 cup lemon juice
   [__] 1/4 cup well-stirred tahini
   [__] 1/4 tsp garlic powder / or 1 small garlic clove, minced
   [__] 2 tbsp  extra-virgin olive oil
   [__] 1/2 tsp ground cumin
   [__] 1/2 tsp salt
   [__] 2 to 4 tbsp cold water -- to desired consistency
   [__] Optional: A dash or ground paprika, sumac, or Za'atar for serving

  

    Step 1 - Whip the tahini and lemon juice: 
    In the bowl of a food processor,     combine the tahini and lemon juice
    and process for 1 minute. Scrape the sides and bottom of the bowl, then
    process for 30 seconds more. This extra time helps whip or cream the tahini,
    making the hummus smooth and creamy.

    Step 2 - Add olive oil and spices:
    Add the olive oil, minced garlic, cumin,
    and 1/2 teaspoon of salt to the whipped tahini and lemon juice.
    Process for 30 seconds, scrape the sides and bottom of the bowl,
    and then process for another 30 seconds or until well blended.

    Step 3 - Add the chickpeas:
    Drain the chickpeas. Then add half of the chickpeas to the food
    processor and process for 1 minute.

    Scrape the sides and bottom of the bowl, then add the remaining chickpeas
    and process them until thick and relatively smooth, 1 to 2 minutes.

    Step 4 - Thin with water:
    The hummus will likely be too thick and still have tiny bits of chickpea.
    To fix this, slowly add 2 to 3 tablespoons of cold water with the food
    processor turned on until you reach the perfect consistency.

    Step 5 - To finish:
    Taste and adjust as needed with more salt or lemon.

    Optionally, serve with a drizzle of olive oil and a sprinkle of paprika,
    sumac, or Za'atar over the top.