Everyone needs a good, straightforward hummus recipe in their arsenal. This is mine. I riffed off a recipe in Melissa Clark's 'Cook This Now', but adjusted it to suit my preferences, bringing in some flavors she didn't use and playing down others (cumin) I don't love. The recipe that follows is my favorite mix, but play around with the proportions and ingredients a bit to make it your own. —Tayla
can of chickpeas
clove of garlic, smashed
ground cayenne pepper
tahini, well stirred
lemon, juice of
In This Recipe
Put the chickpeas, garlic, spices and tahini in a food processor.
Pulse about a dozen times until the chickpeas are broken down.
Turn the processor on and add the olive oil through the pinhole in the top. Blend until smooth, adding more olive oil if necessary.
Add the lemon juice and blend again. Adjust seasoning as needed/desired.