makes about 1 1/2 cups
2 garlic cloves, peeled
1 16-ounce can chickpeas (garbanzo beans), drained and rinsed
1 teaspoon fine sea salt
3 tablespoons tahini
4 tablespoons freshly squeezed Meyer lemon juice (~1 lemon)
2 tablespoons olive oil
1 teaspoon ground sumac
1 teaspoon fresh Meyer lemon zest
1. Add the garlic cloves to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, salt, tahini, and lemon juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed.
3. Add in the olive oil and process until smooth. Sprinkle in the ground sumac and lemon zest and process until well combined.
4. Season with additional salt if necessary. Spoon the hummus into a serving bowl and drizzle with about one tablespoon of olive oil and add a sprinkle of ground sumac before serving, if desired. Serve alongside pita bread, toasted bread slices, or fresh veggies.