Special Hummus

Drain and rinse the canned garbanzo beans under cold water, removing excess liquid and loosening the outer skins by gently rubbing them between fingertips.

Add the drained chickpeas, tahini, crushed garlic, cumin, and tamari to a food processor.

Pulse the mixture several times to break down the chickpeas, then add the olive oil and 2 tablespoons of lemon juice.

Process on high speed for 3-4 minutes, scraping down the sides as needed, until the mixture reaches a smooth, creamy consistency.

Taste the hummus and adjust the flavor by adding additional lemon juice (up to 2 more tablespoons) or more cumin as desired, then pulse to incorporate.

Transfer the hummus to a serving bowl and use the back of a spoon to create a shallow well in the center if desired, then serve at room temperature or chilled.