Hummus

It seems that at all of our family gatherings hummus is a staple. It's so easy to make and so expensive to buy. This is hands down my favorite recipe for hummus for its ease and flavor.

3/4 cup tahini (Trader Joe's was recommended in one recipe as being a very good one.)
1/2 cup water
1/4 cup lemon
1 Tbsp. garlic (or 3 cloves, or more, if you like garlic.) I use squeezy garlic.
1/2 tsp. cumin
1 can chickpeas, drained and rinsed

 Put everything in the food processor except for the chickpeas.

Puree for about 1 minute, until the mixture becomes light-textured and smooth. It should be pourable, not pasty. You may want to add up to another 1/4 cup of water while you're processing these ingredients, if it seems too thick.

Add chickpeas puree for about 3 minutes, until very smooth.

Tip: Tahini can be messy to measure. Let it come to room temperature first, and pre-coat the inside of your measuring cup with a drop of oil or a little cooking oil spray.

The hummus can be refrigerated for up to 1 week. It is best served at room temperature; if you’re in a hurry, microwave chilled hummus in 10-second intervals, stirring each time.