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Start by prepping all of your ingredients: Drain 15.5 oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
Process until smooth, about 1 minute.
With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt if needed.
Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil. → Mastered this base recipe? Here are 4 ways to mix it up. Do ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.
Editor’s note: This recipe was originally published in February 2018. Head this way for more of our best chickpea recipes →