1/3 cup plus 1 tablespoon extra-virgin olive oil
4 large cloves garlic, thinly sliced
2 teaspoons ground cumin
2 15 1/2 ounce cans chickpeas, drained and rinsed
3 tablespoons tahini
3 tablespoons lemon juice; more to taste
1/2 teaspoon Redmond’s sea salt
1/4 cup water
Combine 1/3 cup of oil with the garlic and cumin in a small saucepan. Heat over medium-low heat and cook until the garlic softens (about 3 minutes). Remove from heat and cool completely.
Blend the chickpeas, tahini, lemon juice, and salt in food processor for about 20 seconds, and then start slowly pouring in the cumin-flavored oil down the processor’s feed tube. Use spatula to scrape to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with salt and lemon juice. Drizzle remaining 1 tablespoon oil on top.
For best results, let the hummus sit at room temperature for 1 to 2 hours before serving.
Yield 3 cups.