You can make the low-fat hummus with dried chickpeas, which you can cook yourself, or with canned chickpeas. Cooking chickpeas is not a big deal; it just requires a bit of organization and time. Remember to soak the chickpeas the day before; they should soak for at least 12, preferably longer, and up to 24 hours.
I already mentioned that dry chickpeas are the best if you really want to learn how to make hummus from scratch. After soaking overnight, you can give the chickpeas a simmer in water for about 2 hours until well-cooked through and tender. Big tip! Overcooking the chickpeas just a bit gives you creamier hummus!
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Juice your lemon and add the juice to the contents in your food processor. Blend until completely smooth. Taste and add salt if needed. If you like your hummus a little more zesty add a little more lemon juice. Serve in a bowl or a large plate topped with olive oil and a good pinch of cayenne.