Drain 425g of canned chickpeas (undrained weight). Add to a food processor with 2 tablespoons of olive oil, ¼ cup of lemon juice, ¼ cup of tahini, 1 clove of garlic, ½ teaspoon of salt, and ¼ teaspoon of ground cumin.
Blend until smooth, scraping the sides. Add water as needed, a spoonful at a time, until creamy.
