Creamy Vegan Hummus

1: Soak your chickpeas in water for 12-24 hours, then drain and rinse them.

2: Make a chickpea puree by adding 3 cups of the chickpeas and garlic to the food processor, then seal it shut.

3: Mix the lemon juice and salt together in a small bowl until the salt dissolves, then slowly pour this mixture into the food processor while it is running to puree the chickpeas until they are smooth.

4: Add tahini and water. Add in 1/4 cup of tahini to the food processor, then seal it and add in 1/3 cup of ice cold water while it is running.

5: Let the food processor run for 4-5 minutes to help make the hummus fluffy and smooth. Add in extra tahini and water in 1/4 cup increments if you wish for a thicker spread.