If I had a food processor (hint hint to people, my birthday is soon) then I would be making this nonstop. In fact, I used to make it nonstop and many people were grateful and they loved me immensely. I bring to you . . .
The Best Hummus
3 large cloves of garlic
Two 15 ½-ounce cans of chickpeas (garbanzo beans), drained and rinsed
¼ cup tahini
¼ cup fresh lemon juice
1 ¾ teaspoons salt
½ teaspoon ground cumin
½ cup extra virgin olive oil
Chop garlic in food processor. Add chickpeas and puree until they’re almost smooth. Add tahini, lemon juice, salt, and cumin. With the machine running, slowly add the oil until it is fully incorporated the hummus is creamy. Taste and add more seasoning or lemon juice as needed. Serve with warm or grilled pita wedges.
Of course, this tastes amazing with additions like sun-dried tomatoes or roasted red pepper. Do whatever you want, experiment. There was one place in Lafayette that served their hummus with those two ingredients, kalamata olives AND feta cheese over the hummus. It was like a giant salad on a plate. And now I’m really hungry and craving that so REALLY, someone should buy me a food processor. Now.