Hummus, Basil, and Sourdough Toasts (Fool-Proof Hummus Recipe)

You’ll need a high-speed blender or food processor. 

**To make the Hummus:**

1. First, add the tahini and lemon juice to the blender/food processor and process for about 1 minute until it turns lighter and thicker.
2. Then, add the minced garlic clove (if using), 2.5 tablespoons of olive oil, 0.25 teaspoon of sea salt, ground cumin (if using), and 1 cup of chickpeas.
3. Blitz for 30 seconds, then incorporate the second cup of chickpeas.
4. Blend until completely smooth. For a creamier, smoother hummus, slowly add 1 tablespoon of icy cold water at a time (2-3 tablespoons total) and blitz until desired consistency is reached. This step is optional but highly recommended.
5. Once the hummus is on a plate or bowl, make a dent in the center and drizzle generously with olive oil. You can top/garnish with smoked paprika, crushed pistachios or sesame seeds, and Za’atar as suggested.

**To assemble the Toasts:**

1. Toast the crusty sourdough bread twice until golden and crisp.
2. Brush the toasted sourdough with extra virgin olive oil.
3. Spread a generous layer of the freshly made hummus over the sourdough.
4. Top with slices of heirloom tomatoes.
5. Sprinkle with sumac and flaky sea salt.
6. Finish with a final drizzle of olive oil.