1 to 2medium-largegarlic cloves, finely minced (to taste)
1/2teaspoonfine pink salt(I use Real Salt brand)
3 to 4tablespoonswater, as needed for texture
In a large food processor fitted with an "S" blade, combine the chickpeas, tahini, lemon juice, olive oil, 1 garlic clove, cumin, salt, and 3 tablespoons of water. Process until smooth, and add another tablespoon of water for a fluffier/softer texture. (The more water you add, the softer & smoother the dip will be.)
Taste and adjust any seasoning as needed, adding more lemon juice or tahini, if desired. I usually add 1/4 teaspooon more salt, and sometimes another garlic clove, depending on who I am serving this to. (If it's just for me, I always use 2.) You can serve this right away, or store it in the fridge where it will thicken up a bit more.
Hummus can be stored in an airtight container in the fridge for up to one week. You can freeze anything you think you won't finish before then.
To mellow the garlic flavor, let the minced garlic sit in the lemon juice for a few minutes, before adding the garlic to the food processor.