Creamy Hummus

Combine 1 can of chickpeas with its accompanying liquid in a high-powered blender, such as a Vitamix. Discard the remaining chickpeas and reserve their liquid for later use. Set the reserved liquid aside temporarily, then proceed to add the chickpeas to the blender.

In a small saucepan with a diameter of 6-8 inches, heat 1 tablespoon of oil over medium-high heat. Introduce minced garlic into the saucepan and cook until it reaches a light golden hue, approximately 1 minute. Remove the saucepan from heat immediately and pour the garlic-infused oil into the blender.

Utilize a manual citrus juicer to extract juice from a lemon and directly pour it into the blender, taking care not to include any seeds in the mixture. Add the remaining oil, tahini, salt, and ground cumin to the blender.

Blend the ingredients on high speed for 1-2 minutes, ensuring a smooth and uniform texture. Gradually add the reserved chickpea liquid to the blender in small amounts, continuing to blend until you achieve your desired consistency, which may take 2-3 minutes. To serve, scoop the hummus into a shallow serving bowl and spread it evenly in a circular motion.