Our Favorite Hummus

This recipe is based on the one by Cooks Illustrated; it produces a creamy, delicious, "restaurant style" hummus that is unlike the usual grainy dip that often emerges from the home food processor. I'm using canned beans here to illustrate quantities, but I usually make my own and don't measure so precisely--it's the technique that matters most, and adding enough salt, and not adding too much garlic. ;)

--2 small garlic cloves
--1 1/2 tsp. salt

--2 25-oz. cans chickpeas, drained (Westbrae works well; if you use another brand, or make your own, you'll have to adjust the salt)

--~1/2 cup water or chickpea cooking liquid
--6 T. fresh-squeezed lemon juice

--1/3 of a can Joyva tahini (don't use raw tahini--it won't taste as good!)
--2 T. olive oil

Process the garlic and salt till minced (one or two quick pulses). Add the chickpeas, and process till the mixture is coursely pureed, scraping down the bowl a few times.

Add the lemon juice and water, and process till smooth, a minute or two. Add more water if it's too thick; scrape down the sides of the bowl so that all chickpea bits are incorporated.

Now, with the motor running, drizzle in the tahini and olive oil; the hummus will turn lighter-colored and smoother, since you are making an emulsion. When all the oily ingredients are incorporated, turn off the processor and test for salt and texture. If it's not fully flavored, add salt or a bit more lemon. If it's too thick, add water. If it's not rich enough, add more olive oil.