1cupdried chickpeas or 2 15-ounce cans chickpeasdrained
Fine sea salt
1/4cuplemon juiceplus more if needed
Handfulfresh herbs - I like a mix of cilantro, basil and parsleyoptional
2tablespoonsextra-virgin olive oilplus more for serving
1 1/2teaspoonsground cuminoptional
Ice cold wateras needed
Soak the chickpeas in plenty of water overnight. Drain and put them in a saucepan with the garlic, 2 teaspoons salt and 3 quarts water. Cook until tender. Depending on the freshness of your chickpeas, this can take 30 - 90 minutes. Drain. Pull out the garlic and discard. * Skip this step if using canned chickpeas.
Measure out 2 cups (the remaining chickpeas are for garnishing the hummus) and put into a food processor, or add your canned chickpeas instead. Process with the tahini, lemon juice, herbs, olive oil, cumin and 1 1/2 teaspoons salt.
Puree the mixture at least 3 minutes, dribbling in cold water 2 tablespoons at a time until velvety smooth.
Scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. Drizzle with olive oil, top with some chickpeas and a few herb sprigs.
This hummus tastes best freshly made for up to 5 days (store refrigerated).