1

In a food processor or high-powered blender, combine the chickpeas, lemon juice, garlic, fresh strawberry and salt. Process until the the ingredients mixed well, then let the mixture rest ideally 10 min.

2

Add the tahini to the food processor and dried strawberry and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

3

While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your hummus was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

4

Add the cumin and the drained, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

5

Taste, and adjust as necessary.

6

Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.