1 15 1/2-oz. can chickpeas
2 tbsp. water
4 tbsp. lemon juice
1 garlic clove
1/2 cup tahini
3/4 tsp. kosher salt
10 cracks freshly ground black pepper
1/4 tsp. ground cumin
Start by prepping all of your ingredients: Drain chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms.
Combine drained chickpeas, lemon juice, garlic, tahini, salt, pepper, cumin, and water in a food processor.
Process until smooth, about 1 minute.
With the motor running, stream in olive oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
Transfer to an airtight container and chill, freezes for up to 4 months