There are strong opinions on hummus, and in our experience, many different ways of making and serving this classic Middle Eastern spread. Our version here is quick and easy, a good alternative to picking up a bowl of pre-made hummus in your grocery. This recipe lets you tinker with the salt, the garlic, and the lemon juice until you get just the consistency and taste you want. We could eat this all summer.
about 2 1/2 cups
1 15 oz can of chickpeas, well rinsed
1/2 teaspoon salt
2 garlic cloves, minced or pressed
1/4 cup tahini
2 tablespoons olive oil
1/4 cup lemon juice, fresh-squeezed
Drain and rinse the chickpeas thoroughly. Blend all of the above ingredients in a food processor or blender until very smooth.