Just my basic, go-to hummus recipe with a few tricks I've learned along the way to make it creamy and delicious!
Add the drained & rinsed chickpeas to a bowl. Boil the 2 cups of water, and pour on top of the chickpeas. Let sit for 15 minutes to allow the chickpeas to soften. (This step will help you get a creamier hummus, so don’t skip it!)
Drain the chickpeas and transfer to a food processor. Puree for 30 seconds, stopping every 10 to 15 seconds to scrape the sides down if necessary.
Add tahini, olive oil, lemon juice, and salt, and puree for another minute or until smooth. The hummus will still be thick.
While the food processor is running, pour in one tablespoon of cold water at a time until you reach your desired hummus consistency. You may not need the entire ¼ cup. Taste for salt, and add more if needed.
Transfer hummus to a serving bowl, and drizzle with more olive oil and top with black pepper or herbs if desired. Serve with vegetables, crackers, or naan bread.