Hummus (the REAL kind)

Growing up we had this at most every meal. The problem with hummus is that having a "recipe" is a misnomer. It is very dependent on the strength of the lemon, the garlic, the chick peas used, and the tahini (as good tahini is usually not consistent in strength throughout.) Try to go to a middle eastern store or market for tahini (and pick up some bangin olives while you are there!), but if not, the kind at the grocery in the tan can is not awful.

With all these variables to the recipe, taste often before adding extra ingredients, and it will probably take about 3-4 tries to get your first "perfect" batch. But after that, you've totally mastered it.

Hummus

Ingredients:
1 12-oz can chick peas
1-2 large cloves garlic
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt

Directions:
-Drain water from the can of chick peas into a small bowl and reserve.
-In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.
-Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.
-Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.

Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.

Enjoy!