After draining chickpeas from can juices, I usually remove little skins around each chickpea whenever I make hummus. This isn't necessary, but does ensure your hummus will be smoother and creamier, so I think it’s worth the effort. Just put on your favorite podcast and spend a few extra minutes if you have them. But again, it’s not 100% necessary.

In a food processor or blender combine chickpeas, almond flour, Date Syrup, tahini, cinnamon, and salt. Pulse to combine. Then, with processor running, drizzle in oil in a slow steady stream. If your processor does not allow for this, you can simply add oil in 3-4 batches, processing well in between. The end hummus should be creamy and spreadable, like natural peanut butter (but not quite as oily). If it seems too thick, add another tablespoon of oil or water and process until smooth.