Instructions

• Drain the can of garbanzo beans in a colander and rinse well under cold water until no more foam appears; leave the beans in the colander to continue draining.
• Place the slow roasted tomatoes (or scant 1/2 cup rinsed sun-dried tomatoes with a little water) and the garlic puree (2 T, or less if you prefer) into the bowl of a food processor fitted with the steel blade.
• Process about 30 seconds (or slightly longer if using sun-dried tomatoes) until the tomatoes and garlic are broken down and evenly puréed.
• Add the drained beans to the food processor and process 1–2 minutes, stopping to scrape down the sides as needed, until the beans and tomato mixture are completely blended and smooth.
• Add the tahini (1/4 cup), 2 tablespoons of the lemon juice (reserve the remaining 1 tablespoon), the olive oil (2 T), half of the water (1/8 cup or 2 T), and the sea salt (1/2 tsp, or start with less if you prefer). Process 30–60 seconds more until the mixture is well blended.
• Check the hummus for thickness. If it’s too thick, add the remaining water (up to the remaining 2 tablespoons) a little at a time and process briefly after each addition until you reach your desired consistency.
• Taste and, if desired, add the reserved 1 tablespoon lemon juice and/or more salt; process a few seconds to incorporate any additions.
• Transfer the hummus to a serving bowl, drizzle a little extra olive oil on top if you like, and sprinkle sumac over the finished hummus if using.
• Store any leftover hummus in a container with a tight lid in the refrigerator; it will keep for several weeks.
• Serve with pita, lavash, crackers, or fresh vegetables (celery, carrots, red pepper strips).