Mustard Hummus:

• Drain the chickpeas and rinse. For a creamer and smooth hummus, remove the skin of the chickpeas (read post content for instructions).
• Combine the mustard, lemon juice, tahini, garlic, cumin, salt, and water in a food processor, and blend to a creamy purée.
• Add chickpeas and then drizzle in the olive oil while blending. Blend until smooth. Add an additional tablespoon of cold water if needed to smooth. Taste and add more lemon juice or salt to taste if necessary.
• Place hummus into a dinner plate and drizzle with extra virgin olive oil. Store homemade hummus in an airtight container and refrigerate up to one week.