This is my personalized recipe for hummus. The only hardware you need is measuring cups and a food processor. It doesn’t have to be one of those big chunky food processors, a small one (costs about $15 at Kmart) would do. You may have to split up the ingredients into two batches with a small processor.
1 large can of chickpeas (15oz), also called garbanzo beans
1/2 cup tahini (sesame paste)
1/4 cup oil (from the top of the tahini, or just use olive)
1 clove raw garlic, peeled
1 tablespoon ground cumin
Drain the chickpeas, but keep the water.
Put the chickpeas, tahini, oil, garlic clove, and cumin in your trusty food processor. Squeeze the juice from the lemon into the processor. Add salt and pepper to taste. Start processing it all up.
After a few seconds processing, add enough of the chickpeas water to make the mixture a smooth paste (about 1/3 cup, maybe a little more, maybe a little less). If you run out of chickpeas water, just use plain water.
Taste the hummus and add as much more garlic, salt, pepper, lemon juice or cumin as is needed. Serve with vegetable sticks, crackers or lightly toasted pita or french bread.
Variation: For an interesting variation, put a few unpeeled cloves of garlic (about 5-7) in a small oven proof dish, drizzle with olive oil and sprinkle with salt. Bake at 375F (or 190C) for 30 minutes, stirring occassionally. Cut the cloves open and squish the soft roasted garlic out, and use instead of the 1 clove of raw. Roasted garlic is a great deal milder than raw garlic, which is why you should use more. It adds a very nice sweet, mellow taste.