Instructions

• Drain and rinse the 15-ounce can of garbanzo beans (chickpeas) and drain well; peel the 2 garlic cloves.
• Place the drained chickpeas, peeled garlic cloves, 2 tablespoons lemon juice, 3 tablespoons olive or grapeseed oil, ½ teaspoon ground cumin, and ¼ teaspoon salt into a food processor or blender. Secure the lid.
• Blend until mostly smooth, stopping to scrape down the sides with a spatula as needed.
• With the processor or blender running, add the 3 tablespoons water in 1-tablespoon increments, blending after each addition, until the hummus reaches your desired consistency.
• Transfer the hummus to a serving bowl and, if desired, garnish with crushed red pepper flakes and chopped parsley.