It is shocking how many people buy this middle eastern staple when it is simple to make at home. The trouble is there are so many recipes, but none that stress technique and taste before ingredients. The best way to make hummus is by taste and eye, The techniques I learned while working with a top end caterer in Chicago (who also taught me some fabulous chicken recipes, but more on them another time). For personal use you would want to base the ingredients around 1 standard sized tin of chickpeas. It is very important to choose a decent tinned chickpea. I found that certain brands, though they might be organic or more expensive, have slightly crunchy chickpeas, which make horrible hummus.

1. In the bowl of a food processor combine 2-3 tablespoons of tahini with the juice of 1 lemon until the mixture turns light and fluffy.
2. Add 2-3 cloves of garlic that has been pulverized in a garlic press.
3. Drain and rinse a tin of chickpeas and add them to the mixture, blend in the food processor at high speed until a very smooth paste.
4. With the food processor running drizzle in a high quality olive oil until the mixture has a thinner and even consistency
5. Season with salt and pepper to taste

There is a lot of debate about adding water to the mixture, for a lower fat recipe you can drizzle in a small amount of water at the beginning of step 4. Once you have mastered the basic technique you can try variations. Try a lime instead of lemon and add fresh chopped coriander, roast garlic instead of raw, or sun dried tomatoes can be added at step 2 and pulverized in the food processor. Hummus is served across the middle east and North Africa, it often spread out on a plate, the top is drizzled with olive oil and paprika and whole chickpeas, and then served with warm pita or flat bread.