Pre-heat an immersion circulator to 149°F, if you don’t have an immersion circulator heat a pot of water to a boil and pour it into a cooler. Allow the water to cool to 149°F before adding the chickpeas.
Strain the canned chickpeas and reserve 2oz of the liquid. Place the liquid, chickpeas, and amylase in a zip top bag or a vacuum sealed bag. Place it in the water bath for 3 hours.
Optional step: peel the thin skin off of each chickpea. This can help make the hummus even smoother.
Pour the chickpeas into a blender and begin blending into a paste. Add the tahini, garlic, and salt.
Slowly pour the olive oil into the blender. Scrape the sides of the blender to ensure all pieces of chickpea are blended. Once all the oil has been added blend until smooth.
Remove the hummus from the blender and refrigerate for 30 minutes or until cool before serving.
Store it in a refrigerated sealed container for up to 7 days.
Garnish with roasted garlic and extra virgin olive oil before serving.