1/2 cup tahini, or more to taste
1/4 cup olive oil, plus more for garnish
2 cloves garlic, peeled, or to taste
Juice of 1 lemon, plus more as needed
Salt and pepper
1 tablespoon ground cumin or paprika, or to taste, plus more for garnish
Chopped fresh parsley for garnish
1. Put the chickpeas, tahini, oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea-cooking liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning, adding more salt, pepper, tahini, garlic, or lemon juice as desired. Serve, drizzled with oil and sprinkled with the cumin and some parsley.
EDAMAME HUMMUS Beautiful green and full of flavor: Substitute cooked edamame for the chickpeas. Omit the cumin or paprika. Substitute cilantro for the parsley if you like.
BEET HUMMUS Stunningly beautiful: Wrap a small beet in foil and roast in a 400°F oven until very tender, 45 to 50 minutes. When cool enough to handle, rub the skin off with a paper towel. Cut into a couple of pieces and puree with the chickpeas in Step 1.