• 1 15/16 ounce can of chickpeas, preferably organic
• 1/4 cup ice water
• 4 garlic cloves, unpeeled
• 1/3 cup or more fresh lemon juice
• 1 teaspoon or more kosher salt
• 2/3 cup of high quality tahini; suggested brand: Soom Foods
• 1/4 teaspoon or more ground cumin
• Dash of olive oil and paprika, for serving

One of our favorite things to snack on when traveling or at home, full of flavor to get energized! Experiment with adding just the right amount of salt, lemon juice and cumin for your liking. Rinse chickpeas in cold water and drain. Put aside. Process garlic, lemon juice and salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. Strain garlic mixture through a fine mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process until mixture is very smooth, pale and thick. It may seize up at first. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber creamy. Taste and adjust the seasoning with salt, lemon juice and cumin, if you like. To serve, spread the hummus on a plate or shallow bowl; drizzle with olive oil and a dash of paprika. Serves 8 to 10.