Creamy Hummus

1 can chickpeas (19 fl oz/540 mL), rinsed, drained, and peeled (approx 1 cup dried chickpeas, cooked, drained, then peeled)

⅓ cup cooking liquid from chickpeas (reserve about ½ cup so you can add more if desired)

⅓ cup tahini

juice of half a lemon (about 2 to 3 tbsp)

½ tsp salt (or to taste)

3 cloves garlic

3 tbsp olive oil

½ tsp cumin

Directions at thevietvegan.com

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