1/3cupfreshly squeezed lemon juicefrom 2-3 juicy large lemons
5medium cloves garlic
1 1/2teaspoonskosher saltplus more to taste if desired
1/3cup- 1 cup water or chickpea brine
To the bowl of a large food processor fitted with the "S" blade, add the chickpeas, tahini, lemon juice, garlic, 1 1/2 teaspoons salt, cumin if using, and 1/3 cup water or chickpea brine. Puree until smooth. If the hummus is too thick, gradually add more water or chickpea brine until the hummus has reached the desired consistency (I like a nice spreadable yet peak-and-valley consistency like buttercream). Taste and add more salt if desired.
To freeze, divide between freezer-safe containers. Top with air-tight lids and add labels (key if you're forgetful like me).
To thaw, transfer from freezer to refrigerator. The hummus should be thawed in about 24 hours. If the thawed hummus seems too grainy, puree in a high-speed blender with a tablespoon or two of water until smooth.