Instructions

1. Drain and rinse chickpeas in or colander with water. Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.
2. To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin and salt. Blend for 2-3 minutes until the hummus is nice and creamy.
3. If your hummus seems too thick add a couple tablespoons of water to thin it out.
4. Serve immediately or store in an air tight container in the refrigerator for 4-5 days.