Drain the canned beans, reserving the liquid from the can.
In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), if too thick. Taste and add additional salt, if needed.
Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional 1/2 lime on top.
Enjoy with pita chips, fresh veggies, on sandwiches, etc.
Store leftover hummus in a covered container in the refrigerator for up to 1 week.
To use Dry Chickpeas: Add 3/4 cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve the bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time). You could also cook dried chickpeas in the instant pot (no soaking required). Variations:
Without tahini: If you want to make hummus without tahini, you can simply leave it out.
For extra smooth hummus- peel the skin from each individual chickpea (either from the can or after cooking). This takes time but will result in very soft and smooth hummus.
Add flavor: Add desired flavors, about 1-2 teaspoons, including: harissa, za'atar, paprika, extra cumin or sumac.
Vegetable hummus: blend roasted vegetables in blender and stir into hummus.
Sun dried tomato hummus: add 3/4 cup of sun-dried tomatoes, rinsed and chopped.
Make ahead instructions: Hummus can be made up to 1 week in advance, stored in the fridge.Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.