Prep time: 
Cook time: 
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  • 2 (15-oz.) cans chickpeas, drained, rinsed
  • 2 garlic cloves
  • 6 Tbsp. fresh lemon juice
  • 6 Tbsp. tahini
  • 1½ tsp. kosher salt
  • ¼ cup extra-virgin olive oil, plus more for serving
  1. Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
  2. Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
  3. Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.