3 medium-size or 2 large garlic cloves, peeled
1 can (about 15 oz) chickpeas (garbanzo beans)
1 teaspoon kosher salt, or more to taste
1/2 teaspoon ground cumin, or more to taste
dash of cayenne pepper, or more to taste
3 tablespoons fresh lemon juice, or more to taste
3 tablespoons olive oil
- Using a food processor fitted with a steel blade or a blender, with the motor running, drop in the garlic through the feed tube and process until minced, about 5 seconds. Stop the machine.
- Drain the chickpeas, setting aside the liquid. Add the chickpeas, salt, cumin, and cayenne pepper to the minced garlic. Process in short pulses until the chickpeas are minced, about 5 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula.
- Add the lemon juice, olive oil, and 2 tablespoons of the reserved chickpea liquid to the processor bowl. Process until the hummus is smooth, adding 1 to 2 more tablespoons of the chickpea liquid as needed - the hummus should have the consistency of a milk shake. Taste for seasoning, adding more salt, cumin, cayenne pepper, and/or lemon juice as desired. Spoon the hummus into a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.