Killer Hummus

I use this more as a template than a strict recipe. Sometimes I add more tahini, sometimes I only have two cans of chickpeas, and sometimes I feel like a lot more lemon. It is truly adaptable. And it's especially enhanced with this amazing hazelnut Dukkah sprinkled on top with a drizzle of olive oil to serve.

Adapted from Melissa Clark

3 cans chickpeas, drained and rinsed
(or about 4 cups freshly cooked)
⅓ cup lemon juice, more to taste
2 cloves garlic
2 tsp kosher salt, more to taste
1 cup tahini
3/4 tsp ground cumin
4 to 6 tbsp water
3 tbsp olive oil

1. In the food processor, add the two cloves of garlic, the lemon juice, and ½ teaspoon salt. Pulse to chop the garlic then let mixture sit for 10 minutes. 

2. Add tahini, remaining 1½ teaspoons salt and the cumin, and blend until a thick paste forms. Add 4 to 6 tbsp water while the processor is running, a little at a time, until the sauce is smooth.

3. Add the drained chickpeas and olive oil and continue to process until perfectly smooth, stopping to scrape down sides of the bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is creamy and fluffy, adding a little water if you need it to make the contents move. 

4. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.