3 cups cooked chickpeas, if canned, drained and rinsed, liquid reserved*
3 garlic cloves
½ cup sesame tahini
4-5 Tablespoons freshly squeezed lemon juice
6 Tablespoons chickpea liquid
1 teaspoon plus a pinch sea salt
Instructions
Place all the ingredients in a food processor fitted with the steel blade and process until the hummus is smooth. Taste for seasoning and texture.
I like it very smooth and creamy, so I let the food processor run for a few minutes. I also prefer to eat it immediately at room temperature, but if you will be refrigerating it, you can add a little extra chickpea liquid since the hummus will thicken after it has been refrigerated.
Recipe by Pamela Salzman at https://pamelasalzman.com/hummus-4-ways/