4 garlic cloves, minced and then mashed (or don’t bother, as it’s all going in the food processor anyway)
2 15-oz. cans chickpeas, drained and rinsed
2/3 c. tahini
1/3 c. lemon juice (freshly squeezed is best)
½ c. water
¼ c. olive oil
½ teaspoon salt
1 t. cumin
1 T. paprika
1 t. red pepper (optional)
Garnishes – extra swirl of olive oil, some parsley, toasted pine nuts, more paprika, etc.
1. Do whatever you’re going to do to the garlic. It probably helps to at least chop the garlic so you don’t accidentally end up with crunchy garlic bits. Unless you like that sort of thing.
2. Dump chickpeas, garlic, lemon juice, seasoning, and tahini in a food processor.
3. Whiz for…a while. Say, 3 minutes. With the machine running, add olive oil and water slowly in through the top. Add water last, a little at a time, until the hummus is the texture you want it. Some people like their hummus nice and smooth like a goopy paste, and others like theirs chunky, with bits of chickpea still hanging around.
4. Taste often and adjust seasoning to your preferences. Lick the spatula if necessary. You want to be as scientific as possible about these things and take lots of measurements. Evidence-based cooking!
5. Scoop it all into a pretty bowl, garnish with whatever you want to garnish it with, and serve with pita, cut veggies, olives, etc.
Serves 12, if you’re not piggy about it.
A good idea for a quick light dinner: stir hummus into cooked whole-wheat noodles along with chopped cilantro or parsley, pine nuts, and red pepper. Top with a little shaved Parmesan cheese.