Instructions

1. Place soaked and drained chickpeas in a saucepan and cover with 1 inch of water. Cover the saucepan and boil chickpeas until extremely tender, about 1 hour.
2. Drain the cooked chickpeas, reserving one cup of liquid.
3. Transfer the drained chickpeas to the bowl of your food processor. Add the lemon juice, whole garlic cloves, tahini, olive oil, and salt. Process until the mixture is well blended.
4. Add the reserved chickpea cooking liquid (or water) one tablespoon at a time, blending after each addition until the hummus reaches the consistency you like.
5. Store prepared hummus in a sealed container in the refrigerator for up to one week.