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Ingredients
1/4 garlic clove
Juice of 1 lemon, about 1/4 cup
1 (16-ounce) jar tahini
1 tablespoon kosher salt
1 teaspoon ground cumin
1 to 1 ½ cups ice water
2 (15-ounce) cans chickpeas, drained and rinsed

Instructions
Drop the 1/4 garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.

Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.