1. Add garlic and chickpeas to food processor. Set aside 2-3 tablespoons chickpeas for garnish. Process garlic and chickpeas until finely chopped.
2. Add lemon juice, water, tahini, spices and 2 tablespoons oil in food processor.
3. Process in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro (or parsley or mint.) Drizzle with olive oil and spices, and enjoy.
For reserved chickpeas - a tasty topping is fried battered chickpeas. If you have a few extra minutes to spare, saute a clove of minced garlic and 1 tbs EVOO to a saute pan over low heat, add chickpeas. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in spices, and 1 teaspoon of nutritional yeast (optional, gives a cheesy taste and adds a ton of flavor to the battered chickpeas. Plus it’s high in B12 vitamins and is a complete protein!) The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts.
Be careful not to let the pan smoke up, extra virgin olive oil has a low smoke point and releases dangerous toxins if cooked to smoke point. Another option is to use sesame oil or coconut oil, or any oil with a high smoke point.
Photo Credits: Oh She Glows