Hummus

Nothing about this recipe makes it particularly better than other hummus recipes, but I thought I’d share the proportions I like.

Fresh chickpeas are very important. The ones that come in a can or a jar tend to introduce a chemical flavor. You can get away with using garlic from a jar, but I think it’s a little more bitter than fresh garlic.

And always use fresh salt. It’s best if you mine it yourself.

Ingredients

• 1/3 lb dry chickpeas
• water
• 1 T crushed garlic
• 3 lemons
• 1/2 c tahini
• 1/2 T salt
• 1/2 t paprika

Instructions

Soak the chickpeas overnight, then boil them until they’re tender.
Meanwhile, crush the garlic, squeeze the lemons, and measure the tahini.

Puree the chickpeas in a food processor, scraping the sides a few times
to chop them up well. Blend in the tahini, lemon juice, and garlic.
Add the water, a little at a time, until the mixture is slightly more
watery than you’d like it.

Finally, mix in the salt and paprika. Transfer the hummus to a container
to let it set.