This is a great accompaniment as it is listed below or with added elements, e.g. more garlic, paprika, thyme, red peppers, you name it. You’ll need a food processor and some tahini, but other than that it’s very simple.
For a large bowl of hummus you’ll need: x2 15oz cans of chickpeas (no salt added, drained and rinsed), x2 cloves garlic (crushed and roughly chopped), 6 Tbsp lemon juice, 6 Tbsp tahini, 1/4 cup olive oil and a good grind of salt.
Drain and rinse the chickpeas and place them in a large pot filled with water up to 1″ above the peas themselves. Bring to a boil and allow to simmer until the chickpeas just begin to fall apart – 20 mins or less.
Drain the peas, but save about 1 cup of the water.
*If you wanted to make this a bit smoother and have the time, remove the skins from the peas – they will be sliding off after they have been boiled.
Place the peas in a food processor along with the tahini, lemon juice, 1-3 Tbsp of the chickpea water and a grind of salt.
Mix well for a full 5 minutes, adding chickpea water as you go to keep the whole thing smooth and moving through the food processor. Don’t use too much of the water as you will be adding the oil to this mixture in the next step and you want a thickened consistency.
Slowly drizzle in the olive oil with the processor turned on until smooth and fully incorporated.
Place into a bowl and top with a further drizzle of oil – and serve with warm pita bread.