This recipe has everything I look for in quality hummus: kick from the garlic, bite from the lemon and an incredibly smooth consistency to balance it all out. As an unexpected bonus, this hummus is thinned out with water (whereas most recipes call for oil). Since I've been known to eat hummus straight, with a spoon, I appreciate this healthy swap immensely. In the future, I may be tempted to add in fresh herbs or spices, but there's something to be said for a perfect, no-frills batch of hummus.
Perfect Hummus adapted from Smitten Kitchen
1 15 oz. can of chickpeas, drained and rinsed
1/2 cup tahini paste
1/4 cup fresh lemon juice
2 small cloves garlic, chopped
1 tsp salt
1/4 cup water
Using your thumb and next two fingers, pop the skins off of each individual chickpea (this lends to the creaminess of the hummus). Add skinless chickpeas to the food processor and blend for about one minute, or until powdery clumps form. Next, add in tahini, lemon, garlic and salt, and blend until pureed. Finally, with the food processor running, drizzle in the water (one tablespoon at a time) and blend until completely smooth and creamy.