|In a measuring cup, combine the lemon juice and water.|
|In a separate measuring cup, whisk together the tahini and olive oil. Reserve 2 tablespoons of chickpeas for garnish.|
|Process the chickpeas, garlic, salt, cumin, and cayenne for about 15 seconds until fully ground. Scrape down the sides of the food processor.|
|Add the lemon juice/water mixture with the food processor running. Scrape down the sides then process for another minute.|
|Add the tahini/olive oil mixture with the food processor running. Scrape down the sides then process for another 15 seconds until creamy.|
|Transfer the hummus to a serving bowl. Garnish with cilantro and chickpeas. Cover and keep in the fridge for at least 30 minutes prior to serving.|
source: Cook's Illustrated
Stored in an airtight container, the hummus will keep in the fridge for up to 5 days.