Yesterday I tweeted that I enjoyed making hummus at home, and shortly thereafter a few Foodie readers mentioned that they'd like the recipe. So, here it is, based on the recipe from my favorite cook book, The America's Test Kitchen Family Cookbook.
15.5 oz caned chickpeas. (I usually find two 7.75oz cans at Harris Teeter)
Slightly less than 1/4 cup tahini (a.k.a. Sesame Paste). (I found this near the peanut butter at Harris Teeter)
1/4 cup extra-virgin olive oil
1/4 cup water
1 garlic clove (use garlic press)
1/4 tsp salt
3 tbsp lemon juice
pinch chili powder
Rinse and drain the chickpeas, and add all the ingredients into a food processor (I don't recommend using a blender -- I think the consistency of the hummus is too thick for that.) and turn it on until you reach the desired consistency. I find usually about 45 seconds to 1 minute works just fine.
Serve with pita bread, and you're all set! For some garnish, drizzle some olive oil onto the hummus and add some kalamata olives to the side.