In the bowl of a food processor, add the beans, tahini, one of the cloves of garlic, and lemon juice. Pulse a few times, then, with the motor running, add ½ of the olive oil. If you like your hummus on the creamy side, add more olive oil until it reaches the right consistency for you. I tend to use about 1 cup of olive oil. Season the hummus with salt and pepper.
This recipe is easily adaptable, depending on your taste levels. Add the other garlic clove, or more lemon juice. Sprinkle some cumin and garnish with fresh parsley, if that’s what you like. Use this recipe as a base and then build on it.
Store in the fridge until ready to serve. Before serving, sprinkle with fleur de sel and smoked paprika, then drizzle with extra-virgin olive oil. Serve with fresh veggies or crackers. This is a staple in my kiddos school lunches!