Wash and drain canned chickpeas in a colander under running water until there is no more foam. If you have only 5 minutes you don’t need to do anything else and you can proceed to step nr 3 and skip steps 2&4.
If you have extra 20 minutes cover the washed chickpeas with water and add half a teaspoon of bicarbonate of soda (or if you don’t have that use 1.5 teaspoons of baking powder) and boil it for 20 minutes until chickpeas become very soft and the skins are coming off (you can see how it looks like in pictures in the recipe notes in the post above). This step will make hummus extra extra fluffy. Feel free to skip.
Add tahini, lemon, salt and ice water into the bowl of a food processor and blend until the tahini turns from beige sand tone into almost white creamy sauce, about 1-2 minutes. Some people take a spoon of this tahini sauce aside and serve on top of the hummus in the end for a nice contrasting accent for the ready made hummus. This is optional.
If you boiled your canned chickpeas with bicarbonate of soda, first wash them in a colander under running warm water to wash away the bicarbonate of soda. You dont want to wash in too cold water as this can cool down the chickpeas too much. Its easier to get creamy texture from warm chickpeas.
Add the canned, washed chickpeas to the tahini sauce. Add an (optional) teaspoon of cumin. Blend for approximately 2 minutes until hummus becomes creamy and fluffy.
Add more lemon juice or salt if you want until you hit the delicious hummus mark in terms of saltiness and tanginess to your own liking.
Serve your garlic-free hummus still warm or at least at room temperature with a drizzle of olive oil on top alongside warm pitta bread or raw vegetables. Traditionally olive oil is never added into the hummus but drizzled on top of the hummus when served.Remember to use good quality extra virgin olive oil if you choose to use any oil at all. You can sprinkle black pepper, chopped fresh herbs like parsley or coriander or some lemon zest on top for variation. Store leftover hummus in the fridge in an airtight container. It will last about 3-4 days depending on the fridge temperature and how long you have kept it out.
