Add garlic, fresh squeezed lemon juice, and 1/2 teaspoon salt to the food processor. Pulse until garlic is minced. Let stand 10 minutes.
Meanwhile, drain and rinse garbanzo beans. If choosing to pop the skins, do so at this time.
Once 10 minutes have passed, add garbanzo beans and tahini to the lemon/garlic/salt mixture. Process for a minute, then with the machine running, add 2 Tablespoons olive oil and 2 Tablespoons cold water.
Open the processor lid and check the consistency. Taste. If needed—add additional water, lemon juice, and salt salt. When perfect, plate and top with fresh dill. If storing for later or overnight, cover and refrigerate.
Notes
Hummus can be eaten alone, layered into sandwiches, snack crackers, wraps, or under eggs.
This recipe can be enjoyed doubled!
Hummus keeps in an airtight container for about five days.