I may like Shaya's version better! It calls for equal parts lemon juice and tahini (1/2 cup of each), and the garlic is simmered along with the chickpeas, which nicely mellows it. But, I did have to steal the Ottolenghi trick of thinning the hummus with cold water to get a smooth purée. (They both use the 'genius' trick of cooking the chickpeas with baking soda.) The real star, though, is the curried fried cauliflower and onions that you pile on top!