- Drain the chickpeas and reserve the liquid in a bowl. Put the chickpeas and garlic into a food processor and blend until coarsely ground. Scrape down the sides/redistribute as needed.
- While the food processor is running, pour in the lemon juice and 2 tbsp of the chickpea liquid. Scrape down the sides/redistribute as needed.
- While the food processor is running, add the tahini. Scrape down the sides/redistribute as needed.
- While the food processor is running, add the spices and salt. Continue to add the chickpea liquid one tablespoon at a time until you achieve the consistency you want.
Hummus, I'm beginning to think in my vast inexperience, seems to be rather like stone soup - you pretty much put whatever you want into a chickpea paste base "to taste" (there's probably hordes waiting in the wings to burn me for that comment). But after visiting half a dozen pages on the merits of texture vs silkiness, Greek tahini vs Arabic tahini, whether olive oil belongs in the hummus before or after, etc I'm pretty much just tossing whatever is nearby in until I'm willing to lick the spoon (or my finger) clean.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down, and I avoid anything that uses corn syrup like the plague.