1. Drain chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
2. Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3~4 tablespoon.
3. Smash 1 garlic clove with the flat side of your knife on a cutting board and remove the peel. Continue to mash with the side of a 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.)
4. Combine lemon juice, garlic, tahini, tsp. salt, black pepper, ground cumin and water in a food processor. Process until homogeneous.
5. Combine drained chickpeas, and process until smooth, about 1 minute.
6. With the motor running, stream in the olive oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt if needed.
7. Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.

Recipe sources [1]