(Adapted from The New Best Recipe, page 13)
15 oz can chickpeas, drained and rinsed
1 medium garlic clove
3/4 tsp salt
Pinch cayenne pepper
Juice of one lemon (about 3 Tbls)
1/4 cup tahini
1/8 cup water
1/8 cup extra-virgin olive oil
Mince garlic by pulsing in food processor.
Add all other ingredients and process till smooth, about 40 seconds. Checking consistency as you go. Add extra water and process, up to another 1/8 cup as needed to get desired consistency.
Let stand for half an hour before serving, to allow flavors to blend.
This can be made in larger batches, and keeps in the refrigerator for several days.
Serve with a glug of oil nicely spread over the stop, and consider sprinkling with paprika or cayenne before serving.
Different tahinis seems to require different quantities of water to produced a nice hummus.