Hummus

I am not sure why, but virtually every time I am at a potluck and someone brings hummus, it isn't very good.  It fails on about every level.  It's dry and bland and usually the person leaves with a ton left over.  I am baffled, because really good hummus takes at most 10 minutes to make and is pretty foolproof.  I think there must be a lot of bad recipes online.

So some people turn hummus into a complicated dish, soaking dried beans until the texture is just right, removing the skins, pan frying the beans, etc.  None of this is necessary for good hummus and is way, way too much work.  Canned beans work fine.  Hummus should be a volume dish.  You make a ton, you eat a ton, you make more.

This is a recipe I have used for a while.  Feel free to play with the amounts a bit.  I have jacked up the tahini, as this is key.  Stir the tahini to reincorporate the oil before adding.

Hummus

1 16oz can chickpeas (garbanzo beans, chana)
1/4 cup liquid from can of chickpeas
4 Tbsp lemon juice
3 Tbsp tahini (or more)
2 cloves garlic, put through garlic press or finely chopped
1/2 tsp salt
2 Tbsp extra virgin olive oil

1) Drain chickpeas, saving the liquid
2) Put everything in a food processor along with 1/4 cup of chickpea liquid.
3) Run food processor for a couple of minutes, until the desired texture is obtained.  I like mine a little chunky, but I think most people like it creamy.


When serving, make a well in the middle of the hummus and fill with olive oil.  It should keep for a few days in the fridge.