If you are using canned chickpeas, place them in a saucepan and cover them with water.
Place the saucepan on the stove and bring the chickpeas to a boil. Turn the heat down to medium-low and allow the chickpeas to simmer for 20 minutes. It is very important that the chickpeas be VERY soft.
After simmering the canned chickpeas, strain them and place them in a bowl of cool water. Make sure that chickpeas are completely submerged under the water with at least 2 inches of additional water above the chickpeas.
If you are using dried chickpeas that you have soaked and cooked, make sure that you cook them longer than the recommended time of 90 minutes (or up to two hours). After the recommended cooking time and the chickpeas have softened, cook them an additional 20 minutes until they are VERY soft.
After cooking the dried chickpeas, strain them and place them in a bowl of cool water. Make sure that chickpeas are completely submerged under the water with at least 2 inches of additional water above the chickpeas.
Next, submerge your clean hands into the bowl of water containing the chickpeas and rub the chickpeas between your fingers. This process will loosen all the skins, which will float to the top. (See video for the process.)
Skim off the skins that have floated to the top of the water and strain the chickpeas from the water.
Add the chickpeas and all the remaining ingredients to the bowl of a food processor and process for 2 1/2 minutes. Stop the processor and scrape down the sides.
Taste the mixture and add additional lemon juice or salt if necessary.
Continue to process the mixture for another 2 1/2 minutes until it is smooth and creamy. (See video for the example texture.) Do not skip this step. You want to make sure that you process the mixture for at least 5 minutes.
Transfer the hummus to a plate and swirl the top with a teaspoon and then refrigerate the hummus for approximately one hour to cool. (See video for the swirling technique.)
Once cooled, you can drizzle additional olive oil on top of the hummus and add the Dukkah topping. (See the Dukkah recipe below.)
Serve with sliced pita bread, pita chips, and/or raw sliced veggies.
Store in an airtight container with plastic wrap pressed down onto the hummus. Your creamy hummus will stay fresh in the refrigerator for one week.