Open the cans of chickpeas and reserve 1/4 C of the water before draining. Add the chickpeas to the blender/food processor. If you would like, set aside a couple Tbsp of chickpeas for a garnish.
2 ~15 Oz. Cans of Chickpeas (Garbanzo Beans)
Add in the tahini, peeled garlic, half the olive oil, lemon juice, salt, cumin and (optional) coriander. Start by adding 2 Tbsp of the reserved chickpea water.
3/4 C Tahini (Sesame Paste), 1/2 C Olive Oil, 1/4 C Fresh Lemon Juice, 1-2 Large Cloves Garlic, 1 tsp Salt, 1/2 tsp Cumin, 1/2 tsp Ground Coriander
Blend on high for 3-4 minutes or until the hummus is as smooth as possible. Add more reserved chickpea water to thin it out if necessary.
If needed, add more salt and lemon juice to taste.
Additional Salt and Lemon Juice to Taste
Serve at room temperature in a dish drizzled with the remainder of the olive oil and topped with the reserved chickpeas. Consider sprinkling with a pinch of paprika or chopped parsley for color.