It has taken me a long time to get up the courage to make hummus after a disastorus (read: garlicy) experience a few years ago. This however, has brought back my faith in my hummus-making-abilities. It was even worth the walk in the 100% humidity sweltering heat to pick up some garlic. No more $4/tub supermarket hummus for us! Yum.
If you are not used to using dried chickpeas, I guess you could use canned but dried taste so much better and not to mention are so much cheaper. Just soak them overnight in a saucepan with lots of water, rinse and then cook for about an hour or until they are quite mushy. I like to peel my chickpeas before making hummus but I think I may be in the minority with this. Infact next time I will try without peeling .. what a rebel.
2 cups soaked cooked chickpeas
2 garlic cloves, peeled
3/4 cup sesame seed paste
1 lemon or more worth of lemon juice to taste
salt
pepper
blend garlic, sesame and salt. add 1/2 cup water and blend until smooth.
add chickpeas and blend until desired consistency is reached, season to taste with salt and pepper.