Instructions

• Drain the can of garbanzo beans in a colander, then rinse under cold running water until the foam is gone. Leave the beans in the colander to continue draining while you prepare the other ingredients.
• Fit a food processor with the steel blade. Add 1/2 cup slow roasted tomatoes (or scant 1/2 cup sun-dried tomatoes plus a little water) and 2 tablespoons garlic puree (or less, to taste). Process about 30 seconds — process a little longer if using sun-dried tomatoes — until the tomatoes are broken down.
• Add the drained garbanzo beans to the processor. Process 1–2 minutes, stopping occasionally to scrape down the sides with a spatula, until the beans and tomatoes are completely blended and the mixture starts to become smooth.
• Add 1/4 cup tahini, 2 tablespoons fresh lemon juice (reserve the remaining 1 tablespoon for later), 2 tablespoons olive oil, half the water (2 tablespoons), and 1/2 teaspoon sea salt. Process another 30 seconds to 1 minute, until well blended and mostly smooth.
• Check the hummus consistency. If it’s too thick, add the remaining 2 tablespoons of water and process until you reach your desired creaminess.
• Taste and adjust seasoning: if you want more lemon, add the reserved 1 tablespoon fresh lemon juice; if you want more salt, add small amounts to taste. Process a few seconds more after any additions.
• Transfer hummus to a serving bowl, drizzle with extra olive oil if desired, and sprinkle with sumac if using.
• Store any leftovers in a container with a tight lid in the refrigerator; it will keep for several weeks. Serve with pita, lavash, crackers, celery, carrots, or red pepper strips.